Yesterday at the farmers market, we ran across a table full of mushrooms! There were possibly oysters of two different color, trumpets, crimini I think?
Anyway, we got them late Saturday afternoon, and intended to have them with dinner, but ended up getting lazy.
So... Breakfast pasta!
Serves 2
4 oz high protein pasta
1/2 lb assorted fresh mushrooms in bite size pieces
Olive oil spray
1-2 tablespoons fresh chopped rosemary
5 cloves garlic, minced & divided
1 tablespoon olive oil
1-2 teaspoons red pepper flakes, to taste
1 oz parmesan cheese, grated (microplane if possible or at least very finely grated)
Instructions:
Boil enough water to cook pasta - add however much salt to water. When boiling, add pasta.
Put a sheet of parchment paper in the basket of an air fryer. (If you have a small one, do this in two batches to make sure the mushrooms get fully cooked and crispy)
Tear the mushrooms into bite sized pieces and put them on the parchment. Spray with olive oil spray
Sprinkle 3 cloves of minced garlic and the chopped rosemary over the mushrooms
Put into the air fryer at 400 for about 10-12 minutes (per batch if doing 2)
When the pasta is al dente, don't drain it!! Get a pyrex measuring cup and take about 1/2 to 1 cup of the pasta water, put it aside and then drain it.
Heat a saucepan to medium high, and add the olive oil, the other 2 cloves of minced garlic, the peppers, and let it start to cook until a little light brown.
Add the pasta into the pan, stir to combine, the start adding a little pasta water to make it mix together well.
The mushrooms should be done - toss them in with the pasta and keep tossing/stirring, adding pasta water as needed.
Pull off the heat, and add the ounce of parmesan, again adding pasta water as needed.
Eat!!
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