Categories: Main Dish, Pasta Sauce, Vegetarian

Ingredients

• 2 1/2 cups orecchiette or 2 1/2 cups gnocchi
• 2 1/2 tablespoons olive oil
• 8 ounces portabella mushrooms, stemmed and thinly sliced
• 1 1/2 teaspoons salt
• 6 garlic cloves, minced
• 1 large red onion, thinly sliced
• 1 1/2 tablespoons minced fresh rosemary
• 1/2-1 teaspoon crushed red pepper flakes
• 1/4 cup vegetable stock
• 1/2 cup mirin or 1/2 cup dry white wine
• 1/2 cup Dijon mustard
• 1/4 cup pine nuts, toasted

Directions

1. Bring 2 ½ quarts lightly salted water to a boil in a wok over high heat; add in pasta and stir to prevent sticking.

2. Cook, stirring occasionally, until just tender, for 10-12 minutes; drain well and set aside; dry the wok.

3. Set the wok over high heat, add in 1 ½ tablespoons oil.

4. Add the mushrooms and 1 teaspoon salt; stir-fry until tender, for about 2 minutes; transfer to a mixing bowl; set aside.

5. Return the wok to high heat, and add the remaining 1 tablespoon oil.

6. Add the garlic and onion; stir-fry for 1 ½ minutes; add the remaining ½ teaspoon salt, rosemary, and crushed red pepper; stir-fry 1 ½ minutes.

7. Add the vegetable stock and bring to a boil; decrease heat to low and cook for 2 minutes, scraping up the brown bits from the bottom of the wok.

8. Add mixture to the bowl with the mushrooms.

9. Return wok to high heat; add in mirin and mustard; stir with a wire whisk to blend; bring to a boil; add the reserved pasta and mushroom mixture; cook, stirring 2 minutes.

10. Toss in the pine nuts; serve.

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