Brown Butter Pasta
Ingredients
- 1.5 c broccoli (florets)
- 5 cloves garlic (skinned and bruised)
- 1/4 c fresh basil (roughly chopped)
- 15 cherry tomatoes (halved, or cut up about 2 medium or 1 large tomato - most important is that the flavor is good, so get whatever kind's the best.)
- 1 T olive oil
- 1 t sea salt
- 1 t white wine vinegar
- 1/4 t ground black pepper
- In a Pot:
- 170 g butter (unsalted)
- 6 sliced mushrooms (white button, or whatever kind you prefer)
- 1 T lemon zest
- Add after roasted vegetables:
- 1/4 t ground black pepper
- 1/4 c fresh basil (roughly chopped)
- 1 T cream
- Cook while the above simmers:
- 125 g pasta (I like fettucine)
- Lastly:
- 1 T truffle oil (optional)
Method
Place the broccoli in a small baking dish by itself, preferably in one layer, but two is okay. In another baking dish (perhaps one the small dish fits inside), place the garlic, basil, and cherry tomatoes. Drizzle the olive oil, salt, vinegar, and cracked pepper over the contents of both dishes, dividing the amount listed between the dishes; do not fret about getting them half and half or anything, just drizzle some on each. Place both dishes into a 325F oven to cook for 10 minutes till the vegetables are slightly browned.
In the mean time, place the butter into a pan and allow it to melt. When the butter is almost melted, add the mushrooms and lemon zest. (The butter will brown a fair bit). Allow this to simmer for about 10 minutes.
Take the roasted vegetables out. Add the garlic and roasted tomatoes to the butter sauce; set the broccoli aside.
Add the remaining cracked pepper, remaining basil, and cream into the butter sauce and allow this to simmer for about 20 minutes. The shrooms will give off a fair bit of juice, so don’t panic when it happens. When there's about 3 minutes left of simmering, add the broccoli to the pot and continue simmering.
In the mean time, cook the pasta to desired doneness and drain. Toss with truffle oil if desired.
Toss pasta with sauce and plate. Enjoy!
Notes
SJ Note: I like this with fettucine. You can use asparagus instead of broccoli. This is one of our favorite dishes, we've had it time and time again. Never tried it with the truffle oil, though I mean to buy some soon and then I'll try it here. Also, you don't need 1/2 cup of basil if you don't have it: this is a great way to use up basil and the half cup works well, but if you have less, just split it in half and carry on with the recipe. We serve it with bread to soak up the great sauce.