This pasta is a perfect vegetarian meal on its own, paired with a bottle of Laurel Glen Vineyard Estate Cabernet, or as a side dish to grilled steak. Serves 4 or 6 as side dish.
Recipe courtesy of Wine Club Member Shaun Myrick
5 Tablespoons olive oil
1 pd crimini or assorted seasonal mushrooms
1 6oz can tomato paste
1. Toss the portobello mushrooms, onion, and carrots with 2 tablespoons oil.
2. Grill vegetables on a bbq for 20 minutes over high heat, flipping halfway through, until softened and slightly blackened. Alternately, roast on a sheet pan at 425° for 20 minutes or cook in an air fryer at 400° for 10 minutes.
3. Place grilled vegetables in a food processor and pulse ‘til chopped fine but not pureed.
4. In a large skillet or Dutch oven heat 3 tablespoons olive oil over medium high heat. Add the cremini mushrooms, sauté until golden. Add the minced garlic, cook for another minute.
5. Add the tomato paste and pureed tomatoes to the mushrooms, lower heat to medium and stir well to incorporate all the paste. Add the oregano and cook for 1 minute.
6. Add wine to the mushroom mixture and scrape up anything stuck to the pan. Add the grilled vegetables and stir to incorporate, season with salt and pepper.
7. Meanwhile bring water to a boil for pasta and cook according to package directions. Reserve 2 cups of pasta water.
8. Add the cooked pasta to the pan with the sauce and toss. Begin adding reserved pasta water ½ cup at a time to loosen the sauce to desired consistency. You probably won’t need more than 1 cup. Add the Parmesan cheese and toss.
9. Serve immediately, passing around additional cheese.
