Pork & Mushroom Cavatelli Recipe
white bolognese, grilled hen of the woods mushrooms, marjoram, parmigiano this dish is nut free + (gluten free, dairy free, vegetarian options are available)
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Ingredients
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Pasta
White Bolognese Sauce
Mushrooms
Garnish
Method
Pasta Preparation
- 1
Cook the Cavatelli
Bring a large pot of salted water to a boil. Add the gluten-free cavatelli pasta and cook according to package instructions until al dente. Drain and set aside.
White Bolognese Sauce Preparation
- 2
Prepare the Sauce
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until soft, about 5-7 minutes. Stir in the minced garlic and cook for 1 more minute.
- 3
Brown the Pork
Add the ground pork to the skillet, breaking it up with a wooden spoon. Cook until browned, about 8-10 minutes.
- 4
Deglaze the Pan
Pour in the white wine and scrape any browned bits from the bottom of the pan. Allow the wine to reduce slightly, about 3-5 minutes.
- 5
Simmer the Sauce
Add the chicken or vegetable broth, marjoram, salt, and black pepper. Simmer on low heat for about 15-20 minutes until thickened.
Mushroom Preparation
- 6
Grill the Mushrooms
In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced hen of the woods mushrooms, season with salt, and grill until golden and tender, about 5-7 minutes.
Assembly
- 7
Combine and Serve
In a large bowl, combine the cooked cavatelli with the white bolognese sauce. Top with the grilled mushrooms and garnish with grated Parmigiano-Reggiano cheese. Serve hot.
