Campanella Pasta with Roasted Portobello Mushrooms
by Vicki Brunsvold, Tastemaker in Residence
**Braising liquid from Short Rib Lasagna recipe (or beefstock)
1 lb portobello mushrooms, quartered
Peeled carrots, optional
1 lb Campanella pasta
Freshly grated Parmesan, for garnish
Chopped Italian parsley, for garnish
- Preheat oven to 425°. Toss mushrooms and optional carrots with olive oil and salt and roast for 20 - 25 minutes.
- Reduce braising liquid by about half.
- Toss cooked pasta with short rib braising sauce and top dish with roasted mushrooms.
- Garnish with Parmesan and chopped parsley.