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    LiVe Well Recipe: Fresh Pasta with Porcini Mushrooms and Artichokes

    LiVe Well Recipe: Fresh Pasta with Porcini Mushrooms and Artichokes

    Fresh-Pasta-Porcini-Mushrooms

    Fresh Pasta with Porcini Mushrooms and Artichokes

    Serves 2

    4 oz. fresh fettuccini pasta

    1 cup porcini broth

    1 cup vegetable stock

    1 cup white wine

    2 Tbsp. green peas

    2 Tbsp. artichoke hearts

    2 Tbsp. pine nuts, toasted

    1 Tbsp. porcini mushrooms

    ½ tsp. garlic

    1½ Tbsp. sage

    1 Tbsp. olive oil

    ½ tsp. pepper

    2 Tbsp. pecorino cheese


    • For the broth, bring two cups of water to a boil. Drop in 1 cup of dried porcini mushrooms and reduce to a low simmer. Let the mushrooms simmer for around 20 minutes or until they are soft. When the mushrooms are finished remove from the broth and reserve for the sauce.
    • In a sauté pan heat the oil and add in the garlic. Add the artichoke hearts and mushrooms and sauté for around 1 minute.
    • Add in the porcini broth, vegetable stock, white wine and cheese and allow the sauce to thicken slightly.
    • While the sauce is reducing bring a small pot of water to a boil. Add in a pinch of salt to the water. Toss the pasta into the water and let cook for around 2-3 minutes and check for doneness. When the pasta is done pour into a colander to drain.
    • Add the pasta into the pan with the sauce along with the chopped sage, peas, and black pepper and toss together.
    • To plate place the pasta in the middle of the plate. Toss the toasted pine nuts around the pasta and shave some of the pecorino cheese over the top.
    • For a little added protein you can add grilled shrimp, salmon, or chicken.