Garlic and Sage Pasta with Trumpet Mushroom


Receipe by Diana Bezanski • Serves 3




8 ounces or more Trumpet mushroom sliced into rounds with the caps sliced into thin strips

2 tbsp extra virgin olive oil

Sea salt

Cracked red pepper

Ground black pepper

Sage powder

3 large cloves garlic minced

Handful fresh parsley minced

One package wheat pasta or your choice

3/4 cup reserved pasta water – not using all


Mince the garlic and parsley and set aside.

Add water to a medium pot with large pinch of sea salt and bring a boil

Heat oil in skillet. Add the mushrooms and sprinkle with sage, large pinch cracked red pepper, black pepper and large pinch sea salt. Cook until golden on both sides. Remove from pan.

Add pasta to the boiling water and cook al dente. Just before draining the pasta scoop out about 3/4 cup pasta water and set aside, then drain the pasta.

Heat the skillet again, add 2 tbsp oil and the garlic and sauteé 30 seconds to one minute.

Add the pasta and ¼ cup of the reserved pasta water and toss well. Add a sprinkle of sage powder, black pepper and sea salt, and a pinch cracked red pepper. Add the mushrooms and parsley and give one final toss. Add more pasta water if needed to keep moist but not watery.

Serve in bowls and top with additional fresh parsley. Season to taste!


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