Cut top off garlic head. Place in a small baking dish, and drizzle with 1 teaspoon oil; cover with foil, and bake at 400° for 45 minutes. Remove dish from oven. Add 1/2 cup boiling water to dish; cover and let stand 30 minutes. Separate cloves; squeeze to extract garlic pulp into water. Discard skins. Mash garlic pulp mixture with a fork, and set aside.
Combine remaining 2 cups boiling water and dried mushrooms in a bowl; cover and let stand 30 minutes. Rinse mushrooms; drain well, and roughly chop. Set aside.
Cook pasta according to package directions, omitting salt and fat.
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add sage to pan; sauté 1 minute or until crisp and browned. Remove from pan using a slotted spoon; set aside. Add cremini mushrooms, salt, and pepper to pan; sauté 4 minutes. Add garlic mixture, chopped mushrooms, and broth to pan; cook 5 minutes or until liquid is reduced by about half. Grate 1 1/2 ounces cheese. Stir pasta and grated cheese into pan; cover and let stand 5 minutes. Thinly shave remaining 1/2 ounce cheese; top each serving evenly with cheese shavings and sage leaves.
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Solid and simple. I used a three-cheese ravioli and cut back on the serving size to keep the calories more manageable. Also, to keep it vegetarian, I reserved the liquid from the reconstituted dried mushrooms and used that in place of chicken broth. Served with a warm white bean salad with roasted peppers and just a trace of homemade pesto.
I made this last night for my husband and I. It was very tasty and had a nice rustic, earthy taste to it that is perfect for a fall evening. I followed the recipe to the letter, it was very easy and tasted great. I struggled with which wine to pair with something like this but that is my only quibble.
This was an outstanding recipe! I used all cremini mushrooms instead of dried. It took some time because of roasting the garlic, but it was worth it. Once the garlic was raosted and the pulp mashed, it came together very quickly. The crispy sage added a great flavor. I'll be experimenting with this one and trying it with barley or some grain. I think it would make a great Thanksgiving side dish that way.
What a great smokey flavor! Love the roasted garlic, although it took lots of time it was worth it. the crispy sage was a delicate garnish that added good color. The parm shavings made it really rich. We loved this vegetarian dish!
You'll need some time to get this done. Roasted the garlic for 1 hour the night before, skipped the water bath. Prepped the mushrooms in the morning. The rest came together pretty quickly at dinner. This will give you a brown & tan pasta so you'll probably want some color -- had mixed salad with radicchio & cherry tomato and a side of brocolli rabe. Very good combo of flavors and textures, we preferred this to CL's penne with wild mushrooms.
Followed this recipe exactly and the result was amazing! My guests were overly complimentary and mentioned they liked the sage and the parm shavings especially! The crunch of the sage is really quite enjoyable and tasty! This recipe definitely takes a while (roasting the garlic and rehydrating the mushrooms) so any prep work done ahead will help. However, with the minimal ingredients, it's not too difficult. Definitely an easy crowd pleaser that you'll feel good about making!
This was very good. I thought the sage would be overpowering, but it was a wonderful complement to the dish. We followed the recipe exactly and it was rich and delicious. We will definitely add this to our
We made this using a portobello mushroom ravioli. The result was rich and delicious. In the future, I'll prepare the garlic mixture ahead of time to save prep time in the evening. In the fall we might serve the pasta with some garlic-broccoli rabe.
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