Today I propose a simple yet flavorful dish: buckwheat pasta with potato and mushroom cream. This autumn recipe is disarmingly simple. The only slightly more demanding part is preparing the pasta with buckwheat flour… but don’t worry: if time is short, you can always opt for good packaged pasta (there are valid options on the market, even though homemade pasta always has an edge). The seasoning, on the other hand, is very quick to prepare and will surprise you with its intense and enveloping flavor. A fragrant potato cream and mushrooms, reminiscent of woods, mountains, and evenings by the fireplace.
If you, like me, crave slightly more enveloping flavors as soon as the air changes, this pasta is perfect. It reminds a bit of pizzoccheri from Valtellina and goes very well, perhaps at the end of the meal, with a slice of homemade buckwheat and jam cake.
See you at the next recipe!!!
TRY ALSO:
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 45 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 367.31 (Kcal)
- Carbohydrates 68.49 (g) of which sugars 3.50 (g)
- Proteins 16.04 (g)
- Fat 5.01 (g) of which saturated 2.00 (g)of which unsaturated 2.62 (g)
- Fibers 8.21 (g)
- Sodium 1,019.01 (mg)
Indicative values for a portion of 255 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups buckwheat flour
- 3/4 cup rice flour
- 2 eggs
- 1 pinch salt
- 9 oz potatoes (already boiled)
- 9 oz frozen mushrooms (or fresh)
- 2 cloves garlic
- 1/3 cup milk
- to taste salt
- to taste pepper
Tools
- Pan
- Immersion Blender
Recipe: pasta with potato and mushroom cream
If you have the time and desire, I recommend making homemade fresh buckwheat pasta: the texture and flavor are unmatched. You can follow my step-by-step recipe here:
👉 how to make pasta with buckwheat flour.
Of course, if you’re in a hurry, it’s perfectly fine to use store-bought buckwheat pasta: there are good gluten-free options available.
In a large pan, sauté two cloves of garlic with a drizzle of extra virgin olive oil. Add the mushrooms: porcini or mixed, fresh or frozen (I used the latter) work well. Sauté over high heat for a few minutes until they lose water and begin to brown. Cook them over medium-high heat, uncovered, to evaporate all the water they release. Overall, cooking takes about 10-15 minutes. Adjust salt, pepper.
Meanwhile, boil the potatoes: place them in a small pot with lightly salted cold water and cook until soft (about 15-20 minutes). Let them cool, then peel and cube them.
At this point, transfer the potatoes to the immersion blender’s cup and blend them with the milk until smooth and velvety.
Place a large pot with plenty of salted water on the stove and bring it to a boil.
Cook the buckwheat pasta al dente, reserving some of the cooking water.
Drain the pasta and transfer it to the pan with the potato and mushroom cream. Mix well, adding a few tablespoons of the cooking water to blend everything and make the sauce creamier. Let it flavor for a minute on low heat, then turn it off.
Serve immediately, with a sprinkle of freshly ground black pepper and a drizzle of raw extra virgin olive oil.
Here it is, pasta ready! Enjoy it in peace and savor this autumn flavor. Bon appétit!
Storage and Tips
Storage: you can store the buckwheat pasta with potato and mushroom cream in the refrigerator, in an airtight container, for up to two days; when reheating, be careful to warm it slowly in a pan, adding a bit of water or a drizzle of oil to keep the cream soft. I advise against freezing it, as the texture of the cream may spoil.
Tips: if using fresh mushrooms, clean them well without washing them too much under water, so they don’t become mushy: it’s better to wipe them with a damp cloth.
FAQ
Can I prepare the potato cream in advance?
I prefer making it fresh, but you can prepare it the day before and store it in the refrigerator. I recommend reheating it slowly with some cooking water to maintain the right consistency.
What is the best type of mushrooms to use?
Champignon, porcini, or mixed mushrooms work well. Porcini give a more intense flavor, but champignons are also excellent and more readily available.
Can the potato cream be made without a blender?
Sure, you can mash the potatoes with a fork or a potato masher, although the result will be less smooth.
How can I prevent buckwheat pasta from falling apart during cooking?
Buckwheat pasta tends to be more delicate, so cook it in plenty of salted water for a few minutes and drain it as soon as it’s al dente (about 5 minutes).
