Gemelli with Mushrooms & Ricotta

I love the “RSVP” column in Bon Appetit. Readers write in to request recipes for their favorite restaurant dishes; I feel like the recipes are really “tried and true.” This recipe was adapted from CBD Provisions in Dallas, Texas, via Bon Appetit.

The dish features an ultra-flavorful soffritto base which, along with mixed mushrooms and cheese, results in a rich and hearty vegetarian main dish. We enjoyed it Easter weekend, but it would really be nice any time of the year. This is the second vegetarian pasta I’m bringing to Angie’s Fiesta Friday #63 this week. Enjoy!

Yield: Serves 6

For the Soffritto:

  • ¼ cup olive oil
  • 1 small red onion, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 1 celery stalk, finely chopped
  • coarse salt and freshly ground black pepper
  • ¼ teaspoon smoked paprika

For the Pasta:

  • 6 tablespoons olive oil, divided, plus more for drizzling
  • 1 pound mixed mushrooms (such as maitake, shiitake, button, and king trumpet), cut or torn into ½” pieces
  • coarse salt and freshly ground black pepper
  • 1 pound strozzapreti or gemelli
  • 2 garlic cloves, finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh chives, plus more for serving
  • ½ cup grated Parmigiano Reggiano, divided
  • ⅔ cup fresh ricotta
  • 6 soft-boiled eggs, peeled (optional)

Make the Soffritto:

  1. Heat oil in a medium skillet over medium-high heat. Add onion, carrot, and celery and cook, stirring often, until lightly golden, 5–8 minutes; season with salt and pepper.
  2. Reduce heat to medium-low and cook, stirring often, until vegetables have reduced in volume by two-thirds, 15–20 minutes.
  3. Add paprika and cook, stirring often, 5 minutes. Transfer to a small bowl.

Do Ahead: Soffritto can be made 2 days ahead. Let cool; cover and chill.

To Finish the Dish:

  1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add half of mushrooms; season with salt and pepper. Cook, tossing, until browned and softened, 8–10 minutes; transfer to a bowl. Repeat with 2 tablespoons of oil and remaining mushrooms; reserve skillet.
  2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes. Drain, reserving 1 cup pasta cooking liquid.
  3. Heat 2 tablespoons of oil in reserved skillet over medium-low heat.
  4. Cook garlic, stirring, until fragrant, about 30 seconds.
  5. Toss in soffritto, mushrooms, pasta, lemon juice, 2 tablespoons chives, and half of Parmigiano Reggiano, thinning with pasta cooking liquid as needed; season with salt and pepper.
  6. Serve topped with ricotta, eggs (if using- I opted to make the dish without the soft-boiled eggs), more chives, and remaining grated cheese; drizzle with oil.

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