Rich mushroom stuffed pasta shells with celeriac purée
Prep
20 min
Total
1 hour
Serves
4
This oh so filling pasta will have you forgetting it's not meat!
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Ingredients
12 pieces
large, shell pasta, (cooked el Dante)
3 cups
sliced mushrooms, (oyster, button, shiitake)
2 tablespoons
diced shallots
1 tablespoon
diced garlic
1/2 cup
ricotta
1/2
lemon juice and zest
2 tablespoons
grated parmesan
1 splash
olive oil
To taste
salt and pepper
Celeriac Purée
2 cups
diced celeriac
1 cup
milk
1
clove garlic
1 splash
white wine
To taste
salt and pepper
Instructions
In a large sautée pan. Sweat garlic and shallots, add mushrooms and cook out the moisture. Remove from heat. Add cheese, lemon and season with salt and pepper. Stuff mixture into shells and bake at 375 in a greased pan.
In a medium sauce pot cook celeriac in milk with garlic and white wine. Once fork tender, blend until smooth. Season and let rest.
Place one dollop of puree on plate and top with three stuffed shells, garnish with herbs olive oil or a splash of pesto.
Special tools: immersion blender