Fusilli Recipe
mushroom, cream, thyme, market greens, radicchio, white wine vinaigrette
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Ingredients
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Pasta & Mushroom Sauce
Greens & Vinaigrette
Method
Pasta & Mushroom Sauce
- 1
Boil Pasta
Bring a large pot of salted water to a boil. Add fusilli and cook until al dente according to package instructions. Reserve 1/2 cup (120 ml) of the pasta cooking water, then drain.
- 2
Sauté Mushrooms
In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add mushrooms and thyme and cook until they release moisture and begin to brown, about 5–7 minutes.
- 3
Make Sauce
Deglaze with white wine and simmer until reduced by half. Stir in heavy cream and simmer until sauce thickens and coats the back of a spoon. Season with salt and pepper.
- 4
Combine with Pasta
Add drained fusilli to the sauce, tossing to coat. If the sauce is too thick, loosen with reserved pasta water a little at a time until creamy and clingy.
- 5
Wilt Greens (optional)
If desired, add the greens to the sauce and cook for 1–2 minutes to wilt slightly.
Greens & Vinaigrette
- 6
Make Vinaigrette
Whisk white wine vinegar, extra-virgin olive oil, Dijon mustard, honey (if using), and a pinch of salt and pepper in a small bowl until emulsified.
- 7
Dress Greens
In a large bowl, toss market greens and radicchio with the vinaigrette until lightly coated. Season to taste.