{"id":278,"date":"2011-01-10T09:29:04","date_gmt":"2011-01-09T22:29:04","guid":{"rendered":"http:\/\/patmore.net.au\/food\/?p=278"},"modified":"2015-11-24T10:05:27","modified_gmt":"2015-11-23T23:05:27","slug":"pesto-pasta-with-shitake-mushrooms","status":"publish","type":"post","link":"https:\/\/patmore.net.au\/food\/2011\/01\/pesto-pasta-with-shitake-mushrooms\/","title":{"rendered":"Pesto Pasta with Shitake Mushrooms"},"content":{"rendered":"<p>I finally managed to find some nice fresh shitake mushrooms today. I LOVE them, they have a different texture to button mushrooms and go very well in pasta dishes in my experience. I decided to whip up a light pesto pasta with them tonight, recipe follows! It&#8217;s based on this <a href=\"http:\/\/www.bestrecipes.com.au\/recipe\/Pesto-Pasta-L5640.html\">pesto pasta recipe<\/a>. The hubby chowed it all down with compliments to the chef :-)<\/p>\n<p>Note that whilst I need to use gluten free pasta, any pasta would be fine.<\/p>\n<p><a href=\"\/food\/wp-content\/uploads\/2011\/01\/pestopastashitake.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-281\" title=\"Pesto Pasta with Shitake Mushrooms\" src=\"\/food\/wp-content\/uploads\/2011\/01\/pestopastashitake-300x224.jpg\" alt=\"Pesto Pasta with Shitake Mushrooms\" width=\"300\" height=\"224\" srcset=\"https:\/\/patmore.net.au\/food\/wp-content\/uploads\/2011\/01\/pestopastashitake-300x224.jpg 300w, https:\/\/patmore.net.au\/food\/wp-content\/uploads\/2011\/01\/pestopastashitake-1024x767.jpg 1024w, https:\/\/patmore.net.au\/food\/wp-content\/uploads\/2011\/01\/pestopastashitake.jpg 1306w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><strong>Ingredients (Serves 3)<br \/>\n<\/strong><\/p>\n<ul>\n<li>3 serves of uncooked gluten free pasta (My favourite brand currently is &#8220;Leila Pharma Food&#8221; pasta)<\/li>\n<li>A couple of dashes of extra virgin olive oil<\/li>\n<li>1 tsp of butter<\/li>\n<li>3\/4 cup of pine nuts<\/li>\n<li>170g prepared pesto (I used a combo of basil pesto and roasted red capsicum, basil &amp; cashew pesto &#8211; both Leggo&#8217;s brand)<\/li>\n<li>12 semi-sundried tomatoes (I recommend San Remo brand)<\/li>\n<li>3\/4 cup of grated Parmesan cheese<\/li>\n<li>100g of coarsely chopped shitake mushrooms<\/li>\n<li>Masterfoods Garlic &amp; Herb Salt, Thyme Leaves and Season-All<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li>Heat a dash of oil and the butter in a large saucepan on low\/medium heat. Cook shitake mushrooms for about 2 minutes, seasoning to your liking with season-all and thyme leaves. Stir occasionally.<\/li>\n<li>In the meantime, cook pasta in a saucepan of boiling water with a dash of oil and Garlic and Herb Salt until al dente.<\/li>\n<li>Add pine nuts to the saucepan and cook for another 2 minutes. Remove from heat. Add all of the pesto, parmesan cheese and sun-dried tomatoes. Stir all ingredients together.<\/li>\n<li>Drain cooked pasta and add to saucepan.<\/li>\n<li>Stir all ingredients together over low\/medium heat until heated through.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>I finally managed to find some nice fresh shitake mushrooms today. I LOVE them, they have a different texture to button mushrooms and go very well in pasta dishes in my experience. I decided to whip up a light pesto pasta with them tonight, recipe follows! It&#8217;s based on this pesto pasta recipe. The hubby [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,12,5],"tags":[39,52,43,14,25,37,29],"class_list":["post-278","post","type-post","status-publish","format-standard","hentry","category-mains","category-recipes","category-savouries","tag-boiled","tag-gluten-free","tag-nuts","tag-pan-fried","tag-pasta","tag-quick","tag-vegetarian"],"_links":{"self":[{"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/posts\/278"}],"collection":[{"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/comments?post=278"}],"version-history":[{"count":9,"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/posts\/278\/revisions"}],"predecessor-version":[{"id":500,"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/posts\/278\/revisions\/500"}],"wp:attachment":[{"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/media?parent=278"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/categories?post=278"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/tags?post=278"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}