Light and Bright Meals
mushroom pappardelle; peas pulao with crispy fried onions
Hi friends,
Popping in quickly to share a couple of recipes that have been on my mind as the weather begins to warm up.
The first is a weeknight-friendly mushroom pappardelle. It’s cozy and comforting, featuring garlicky mushrooms in a creamy pasta sauce. While it has more of a “wintry” feel, it’s a perfect opportunity to utilize some spring-friendly mushrooms like oysters, chicken of the woods, or morels1. Lemon zest, juice, and fresh herbs offer a bit of brightness to contrast the rich sauce.
The second is a warm welcome into spring, a refreshing pea pulao (or rice dish) made with fragrant spices, cashews, raisins, peas, mint, and crispy fried onions. It’s a great option for serving alongside some grilled tofu or roasted fish!
Scroll down for more details ↓
Weeknight Dinner: Mushroom Pappardelle
This mushroom pappardelle is cozy, savory, and oh-so comforting! Pappardelle is the perfect vessel to cling to this delicious creamy mushroom sauce with garlic and herbs. It's a tasty weeknight dinner that comes together in just 30 minutes.
Tips
You can use any kind of mushrooms, but stay away from white button mushrooms, as they won't have enough flavor! I love a mix of oyster mushrooms, wild mushrooms (like maitake, chanterelles, or chicken of the woods), and cremini mushrooms. Add a pinch of ground porcini powder for a more intense mushroomy flavor.
I prefer pappardelle because it has a wide shape and soft, slightly chewy texture. You can use high-quality dried pasta or homemade pappardelle!
Weekend Project: Peas Pulao with Fried Onions
This green peas pulao, also known as matar pulao, uses tried-and-true techniques to produce fluffy, aromatic grains of rice studded with peas and spices.
Pulaos and biryanis can be intimidating! It can be stressful wondering if your rice is going to cook properly. Trust me. I've been there. That's why I recommend parboiling your rice (a technique I learned from Andy Baraghani), which reduces the risk of overcooked or undercooked grains, yielding fluffy, separated pulao.
- Karishma
Morels are too delicate to be pan-fried, so I’d recommend skipping step #3 in the recipe and sautéing them for a minute or two over medium heat with the butter, garlic, and shallot.