black pasta with mushrooms
When I bought this pasta I definitely didn’t read what type of pasta it was, I was too pumped on the fact that it was black. I spent the next week looking for inspiration from the coolest recipes that incorporated black pasta . Finding one from the blog Trendland, where the juxtaposition of the deep black noodles against the white plate and light mushrooms looks SO DANG COOL. I was SO DANG EXCITED to make my own badass black dish.
Continuing our “Re-Thinking Pasta” series I set in on making my next gluten-free pasta dish. It wasn’t until about halfway through did I realize that the pasta was made from black beans. My first thought was was: whatever it will be fine. However, when I began to think about it a little more, I remembered how the taste of black beans tends to shine through any dish it is present in….and that taste with mushrooms might be really really weird. I kept going, fingers crossed, that it wouldn’t be a scratch meal - both Blake and I very hungry and about to kill each other.
In the end, it was weird. Not ‘really really weird’, just weird. You could definitely taste the black beanie-ness of the pasta which didn’t totally contrast with the mushroom, but definitely didn’t mesh. We still ate it, Blake still said it was “good” and now I know to always read what the heck things are made of! Even better, it proved my (our) purpose here: to test out meals so you don’t have to go through the screw ups!! So….you’re welcome. JK
Developed from Trendland Black Spaghetti with Mushrooms and Parmesan recipe
4 cups of mixed mushrooms
1 clove of garlic, minced
½ large yellow onion
2 tbsp butter
Salt & pepper
1 tbsp flour
½ heavy cream (or non-dairy sub - full disclosure, I used almond milk and it was a-ok)
¼ cup of veggie stock
1 lb of black bean pasta
⅔ cup of grated Parmesan
Clean your mushrooms and slice them lengthwise, chop up shallot and onion, mince garlic - prep done!Take the time right now to decide how long it will take your stove heat a big pot of water to a boil and cook a pound of pasta - mine is so hot I can’t do anything early, but if yours takes a while you might consider starting on your pasta now.
In a medium pan over medium heat melt butter - fry up shallots, mushrooms and garlic with some salt and pepper until they all are a nice golden brown. Set aside half of the mushrooms for later.
In the pan with your golden brown goodies (mushroom mix), stir in your flour and fry for a minute or 2. Carefully (I spilled everywhere) pour in the cream and veggie stock, cranking up the heat a little until it begins to boil. Bring the heat back down and let simmer for 5 minutes stirring occasionally.
Remove from heat. Using a hand mixer (again carefully *splatter hazard*) blend everything into a sauce. Put the fried mushroom mixture you set aside earlier, back into the pan and let sit while….
Cook you spaghetti! As always, follow the directions on the bag.
Once your pasta is cooked, serve it up with the mushroom sauce and top with fresh Parmesan and pepper.
Go on and read up on the Rotini rating here!