Makaruni Pasta with Morel Mushroom Sauce

Health score
49%
Makaruni Pasta with Morel Mushroom Sauce
45 min.
4
500kcal

Suggestions


Indulge in the rich and earthy flavors of our Makaruni Pasta with Morel Mushroom Sauce, a dish that beautifully marries the delicate texture of homemade pasta with the luxurious taste of morel mushrooms. This recipe is perfect for those who appreciate the finer things in life, offering a gourmet experience right in your own kitchen.

Morel mushrooms, known for their unique honeycomb appearance and intense flavor, take center stage in this dish. When combined with the savory notes of cremini mushrooms, fresh herbs, and a touch of truffle oil, the sauce becomes a decadent complement to the tender, hand-rolled makaruni pasta. Each bite is a delightful journey through layers of flavor, making it an ideal choice for a special lunch or a sophisticated side dish.

Not only is this recipe a feast for the senses, but it also provides a satisfying balance of protein, healthy fats, and carbohydrates, making it a wholesome meal option. With a preparation time of just 45 minutes, you can impress your family and friends with a restaurant-quality dish that showcases your culinary skills. So roll up your sleeves, gather your ingredients, and get ready to create a memorable dining experience that will leave everyone asking for seconds!

Ingredients

  • 0.5 teaspoon pepper black freshly ground
  • 1.5 pounds crimini mushrooms sliced
  • large egg yolk 
  • 1.5 tablespoons olive oil extravirgin
  • 2.3 cups fat-skimmed beef broth fat-free
  • ounces flour all-purpose
  • tablespoons parsley fresh chopped
  • teaspoons thyme sprigs fresh finely chopped
  •  garlic clove minced
  • teaspoon kosher salt 
  • ounces morel mushrooms dried
  • 1.5 teaspoons olive oil 
  • cup onion thinly sliced
  • ounce parmesan fresh grated
  • Dash salt 
  • 0.3 cup tomato paste 
  • tablespoon truffle oil 
  • quarts water 
  • tablespoons water 

Equipment

  • food processor
  • bowl
  • frying pan
  • sauce pan
  • knife
  • whisk
  • sieve
  • plastic wrap
  • measuring cup
  • dutch oven
  • colander

Directions

  1. To prepare pasta, lightly spoon flour into dry measuring cups; level with a knife.
  2. Combine flour and dash of salt in a food processor.
  3. Combine 6 tablespoons water, 1 1/2 tablespoons extravirgin olive oil, and egg yolks in a bowl, stirring well with a whisk. With processor on, slowly pour water mixture through food chute, processing just until dough forms a ball. Turn dough out onto a lightly floured surface; knead lightly 5 times. Shape dough into a disk. Dust dough lightly with flour; wrap in plastic wrap.
  4. Let stand 30 minutes.
  5. Pat dough into a 3 x 8inch rectangle 1-inch thick. Divide dough into 8 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), divide dough into 14 equal pieces.
  6. Roll each piece between your palms back and forth, into a strand about 2 inches long.
  7. Place strands on a well-floured jelly-roll pan. Repeat procedure with remaining dough portions to form 112 strands.
  8. Bring 6 quarts water to a boil in a large Dutch oven.
  9. Place pasta in a sieve, and shake off excess flour.
  10. Add pasta to pan. Cook for 1 1/2 minutes or until done; drain.
  11. To prepare sauce, bring broth to a boil in a medium saucepan.
  12. Add morel mushrooms to pan.
  13. Remove from heat. Cover and let stand 40 minutes.
  14. Drain morel mushrooms through a colander over a bowl, reserving morel mushrooms and liquid. Halve morel mushrooms lengthwise; set aside.
  15. Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
  16. Add onion to pan, and saut for 3 minutes, stirring frequently. Clear a spot in bottom of pan.
  17. Add garlic to clear spot in pan, and saute for 30 seconds.
  18. Add salt, thyme, and pepper; saut 30 seconds, stirring frequently.
  19. Add reserved morel mushrooms and cremini mushrooms to pan. Cover, reduce heat, and cook for 4 minutes. Uncover, increase heat to medium-high, and cook 2 minutes or until liquid almost evaporates, stirring frequently. Clear a spot in bottom of pan.
  20. Add tomato paste to clear spot; cook 1 minute. Stir tomato paste into mushroom mixture.
  21. Stir in 1 cup reserved mushroom liquid. Cook for 8 minutes or until very thick, stirring occasionally. Stir in remaining mushroom liquid; cook for 4 minutes or until slightly thick, stirring occasionally.
  22. Add pasta and parsley to sauce mixture; toss well. Stir in truffle oil.
  23. Serve with cheese.

Nutrition Facts

Calories500kcal
Protein15.09%
Fat33.43%
Carbs51.48%

Properties

Glycemic Index
86.25
Glycemic Load
37.53
Inflammation Score
-9
Nutrition Score
36.740434646606%

Flavonoids

Apigenin
4.35mg
Luteolin
0.49mg
Isorhamnetin
2mg
Kaempferol
0.29mg
Myricetin
0.33mg
Quercetin
8.15mg

Nutrients percent of daily need

Calories:499.94kcal
25%
Fat:18.97g
29.18%
Saturated Fat:4.78g
29.9%
Carbohydrates:65.74g
21.91%
Net Carbohydrates:60.95g
22.16%
Sugar:7.27g
8.08%
Cholesterol:234.32mg
78.11%
Sodium:1456.28mg
63.32%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.27g
38.54%
Selenium:83.76µg
119.66%
Vitamin B2:1.38mg
81.46%
Copper:1.4mg
69.84%
Vitamin B3:11.89mg
59.47%
Folate:206.47µg
51.62%
Vitamin B1:0.75mg
50.33%
Manganese:0.97mg
48.34%
Phosphorus:476.71mg
47.67%
Vitamin K:41.89µg
39.9%
Iron:7.17mg
39.81%
Vitamin B5:3.81mg
38.11%
Potassium:1207.71mg
34.51%
Zinc:3.69mg
24.61%
Calcium:232.17mg
23.22%
Vitamin B6:0.44mg
22.06%
Fiber:4.79g
19.17%
Vitamin E:2.83mg
18.84%
Vitamin A:829.79IU
16.6%
Magnesium:66.21mg
16.55%
Vitamin B12:0.92µg
15.41%
Vitamin D:2.08µg
13.84%
Vitamin C:11.28mg
13.67%
Source:My Recipes