Toasted Oat Garganelli with Seared Mushrooms, Sweet Potatoes & Hazelnuts
serves 2
½ recipe toasted oat garganelli, or 4 oz. dried penne pasta
¼ cup olive oil or butter, divided use
2 cups sliced or torn local mixed mushrooms
¼ cup finely diced onion or shallot
1 tsp. minced garlic
½ tsp. curry powder
¼ tsp. red chili flakes, optional
¼ cup white wine (substitute vegetable stock if desired)
½ cup puréed cooked sweet potato (see Note)
½ cup vegetable stock
Kosher salt and freshly ground pepper
For garnish: 2 Tbsp. chopped toasted hazelnuts
Fill a large pot with water and salt liberally. Bring to a boil and reduce to a simmer until ready to cook pasta.
In a large, wide sauté pan, add 2 tablespoons oil or butter and warm over medium-high heat. Add mushrooms, taking care not to overcrowd the pan (this will cause the mushrooms to steam instead of browning). Work in batches if needed. Sauté mushrooms until golden brown; season to taste with salt and pepper. Repeat with remaining mushrooms if needed (adding a bit of oil or butter). Transfer mushrooms to a plate.
Reduce heat to low and add remaining 2 tablespoons butter or oil to the pan. Add diced onions and cook until translucent, 5–7 minutes. Add garlic, curry powder, and red chili flakes if using. Stir until aromatic, about 30 seconds.
Add wine (or ¼ cup of stock) and allow the liquid to reduce until the pan looks dry. Stir in the sweet potato purée and ½ cup vegetable stock. Bring to a boil, then reduce to a simmer until sauce thickens. Season to taste with salt and pepper.
Return the pasta water to a boil, then add garganelli. Cook until tender, 3–5 minutes for homemade pasta, or according to package directions for dried pasta.
Transfer cooked pasta to warmed sauce and toss to coat. Portion into serving bowls and garnish with cooked mushrooms and chopped toasted hazelnuts.
To make sweet potato purée: Preheat oven to 325°. Wrap washed sweet potatoes in foil and bake until tender (45–90 minutes, depending on size). Remove from oven to allow to cool until you can handle them. Remove skins and mash or purée pulp by hand or in a food processor. Find a recipe for Toasted Oat Garganelli pasta here.
Stephanie has worked in the hospitality industry for over a decade. A graduate of CIA. NYU, and Maryville University she now oversees online programs for Auguste Escoffier School of Culinary Arts: Plant-Based Culinary Arts and Holistic Nutrition & Wellness. She also works with the Osher Center for Integrative Health at University of Cincinnati, teaching food as medicine principles. When she is not working or researching, Stephanie is an avid painter and enjoys traveling and hiking with her husband, Nick, and three rescue dogs.
