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Campanella with Mushroom Sauce

5 from 4 votes

Campanella with Mushroom Sauce - Pasta, mushrooms, wine and grated Pecorino Romano - perfect for your meatless Monday dinner or as a hearty side dish

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Campanelle with Mushroom Sauce-4

 Earthy, delightful mushrooms are front and center in this Meatless Monday dish.  It’s hearty and deliciously interesting and affirms once again that mushrooms and pasta are great companions.  My husband said it is a great marriage, and he wasn’t talking about our 29+ years together.  But in his defense, he did add … “just like me and you.”  Yeah he ain’t no dummy he’s so sweet!

 

Campanelle with Mushroom Sauce-1Shiitake, white, and dried porcini mushrooms provide the dominate flavor while garlic, shallots, white wine, fresh lemon juice and sage round out the simple and easy sauce.  The entire dish is made in one pot, including the pasta, making this a perfect weeknight meal.  This is the first time I’ve cooked with dried porcini and aside from the fact that they look a little strange, they are a tasty and fragrant addition.

 

Campanella Pasta with a rich Mushroom Wine Sauce | savingdessert.com

Grated Pecorino Romano cheese adds a nice salty touch to the dish so be careful when seasoning the pasta, you may not need as much as you think.  The campanelle pasta is wonderful and I love the way it hides little bits of porcini and the minced garlic and shallot under the ruffles.

 

Campanelle with Mushroom Sauce-3Garnish with chopped fresh chives and serve!  We loved it and even enjoyed left-overs cold from the refrigerator the next day.

 

Campanelle with Mushroom Sauce-5

 

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Campanella Pasta with a rich Mushroom Wine Sauce and grated Pecorino Romano- perfect for your meatless Monday dinner or as a hearty side dish. www.savingdessert.com

Campanella with Mushroom Sauce

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings
Course: Dinner, Meatless Monday
Author: Tricia
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5 from 4 votes
One pot, meatless main meal with mushrooms and pasta.

Ingredients

  • 10 ounces shiitake mushrooms stems removed
  • 16 ounces white mushrooms trimmed
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 2 large shallots minced
  • 2 tablespoons minced fresh sage
  • 4 garlic cloves minced
  • ¼ ounce dried porcini mushrooms rinsed and chopped
  • ½ cup dry white wine
  • 4 cups water
  • ¼ cup hot water
  • 12 ounces campanelle pasta
  • 1 cup grated Pecorino Romano cheese plus extra for garnish
  • juice of 1/2 lemon about 1 tablespoon
  • 2 tablespoons minced fresh chives

Instructions

  • Slice half the white and shiitake mushrooms (or to save time you can purchase them already sliced). Chop the remaining mushrooms into a smaller dice, set aside.
  • Heat a large dutch oven over medium-high heat. Add 2 tablespoons butter and all the shiitake and white mushrooms. Season with ½ teaspoon salt, cover and cook until mushrooms release their liquid, about 5 minutes. Uncover and continue to cook stirring occasionally until all liquid has evaporated and the mushrooms being to brown, about 10 minutes.
  • Add the garlic, sage, porcini mushrooms and shallots. Cook and stir for 1 minutes. Add the wine and cook until evaporated, about 2 minutes.
  • Add 4 cups of water, the campanelle pasta and ½ teaspoon salt. Bring the mixture to a boil then reduce the heat to medium, cover and cook stirring occasionally until the pasta is tender, about 15 minutes.
  • Remove from the heat and add the Romano cheese, ¼ cup hot water, ground black pepper, lemon juice and the remaining 2 tablespoons butter. Quickly stir to combine and continue stirring vigorously for 1 minute. Season with salt and pepper to taste. Serve garnished with chopped chives and extra grated cheese.

Recipe Notes

Recipe adapted from Cook's Country Magazine, February / March 2015
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 407kcal | Carbohydrates: 53g | Protein: 17g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 611mg | Potassium: 611mg | Fiber: 4g | Sugar: 5g | Vitamin A: 348IU | Vitamin C: 4mg | Calcium: 224mg | Iron: 2mg

Happy Monday!  Thanks so much for stopping by.

Tricia

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41 Comments

  2. Jeannette

    This looks great, except I can’t have your kind of pasta 🙁 , so do I still need to add the water?
    (I can’t have gluten.)

    Thank you!

    Reply

    • Tricia Buice

      Hey Jeannette – if you are using a pasta that requires water to cook (gluten free, etc) you will need to add the water. If you are skipping the noodles and serving on rice or another grain that is cooked separately, then I don’t think you need the water. If it seems dry I would add a little water, maybe a tablespoon at a time and it may not require as long to cook. Hope this helps – I think it will be wonderful as a sauce served on anything – including mashed potatoes! Have a wonderful week!

      Reply

  3. Monique

    It looks wonderful!
    I’m having problems..not computer related but subscription related..

    A few bloggers I have joined lately..the posts are not coming to me:(
    You too…

    Reply

    • Tricia Buice

      Thanks for stopping by Monique. Can you check your spam folder for your email used to sign up for posts – and then if you find them, you can confirm your subscription. Maybe you’ve already done this – but just in case I thought I would try to help. Have a wonderful day.

      Reply

  4. Daniela

    Pasta and mushrooms – one of my favorite treats and the combination of white and shiitake mushrooms together with Funghi porcini sounds fantastic.
    29 years of marriage, that’s such a blessing Tricia!

    Reply

  7. Monica

    There’s no doubt in my mind this is a winner. Love the campanella – need to try and find that! It sort of makes me think mushrooms right off the bat. I was surprised this was a one-pot dish…I only tried the technique a few weeks ago and it’s like a new world of possibility. Anyway, you’ll be going meatless more than Monday with dishes like these!

    Reply

  8. Betty

    I love a one pot meal, because doing dishes is not my favorite after-dinner activity. 🙂 I’d never miss the meat in this with all of those tasty mushrooms. This would make some great “leftover lunches” too. 🙂

    Reply

  12. Susan

    Who needs meat when you have mushrooms! I love the flavor that dried porcini add and the beautiful swirled pasta just make it look beautiful. My kind of meal!

    Reply

    • Tricia Buice

      The pasta is so adorable too – it helps this dish present lots of personality – but the mushrooms are not hidden away either – it’s just a perfect combination of two delicious favorites.

      Reply

  18. tanna

    Without a doubt, this would be decadent enough to satisfy sans the meat!! Delicious, Tricia! blessings ~ tanna
    ps hope you are getting some spring weather! we have SUNSHINE today! =)

    Reply

    • Tricia Buice

      It is a beautiful day today Tanna but they are talking about flurries tonight – what is up with that???? Meatless and all in one pot – just like you asked! Have a great week.

      Reply