Little Pig ‘Pasta’
Porcini means “little pigs” in Italian. This piglet recipe has exactly that. Bacon AND mushroom. What could be better? Porcini mushrooms are a bit pricey, but the good news is they add a strong flavor – especially the dried kind. So a little goes a long way. That’s why I also add baby portobello mushrooms to this recipe. The flavor from the porcini is there but the meatiness of the portobello stands up nicely in the ‘pasta’.
- 1 oz 1 oz 1 oz dried Porcini Mushrooms
- 1.5 cup 1.5 cup 1.5 cup Portobello Mushroom Cap, chopped baby portobellos
- 1 whole 1 whole 1 whole Shallot
- 1 whole 1 whole 1 whole Garlic, clove
- 8 oz 8 oz 8 oz Bacon
- .75 cup .75 cup .75 cup Vegetable Broth
- .25 cup .25 cup .25 cup Coconut Milk, canned, solidified part only
- 2 tsp 2 tsp 2 tsp Thyme
- 1 whole 1 whole 1 whole Baked Spaghetti Squash (click for recipe), small-medium
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- FOR THE PASTA: You can either use zucchini noodles by spiralizing a zucchini. Sprinkle salt on the zucchini to take out some moisture. Or you can bake a spaghetti squash and fork out the flesh. Set pasta aside.
- Soak the dried porcini mushrooms in 1/4 cup veggie broth. Meanwhile, chop bacon into bits. In a skillet saute bacon until crisp.
- Add garlic and shallot to the pan. Cook until shallots are translucent.
- Add chopped portobellos and dried mushrooms with its broth. Stir.
- Then stir in coconut milk, the rest of the veggie broth, and thyme.
- Simmer on low for about 5 minutes.
- Stir the sauce and fold into your pasta choice.
Add a Note
My Notes:Add a Note
Never Miss a Bite
Get recipes delivered to your inbox every week