We had some pasta in the fridge that had to be used up, and soon. I don't know why, but JS made 3 batches of fresh pasta dough all at once!
This is another case of trying to use up things found in the refrigerator before they turn bad!
In this case, we had oven-roasted tomatoes and king oyster mushrooms, and almonds leftover from our Almond Eggplant "Bisteeya" and Almond Milk.
Pasta with Basil Leaves
This was an eggy pasta dough: 6 eggs (instead of 4 eggs) with 4 cups of flour and a tiny bit of olive oil. I just happened to grab this dough from the refrigerator first.
I rolled it out and placed basil leaves between layers. I cut them into rectangles. They went into a quick salted-water bath.
King Oyster Mushrooms & Roasted Tomatoes
I did a quick sauté with the king oyster mushrooms, with the usual suspects (olive oil, garlic, thyme, a splash of lemon juice). The roasted tomatoes I found had been roasted in the oven with olive oil, as seen in our sockeye salmon meal. (I'm even using the same picture!)
These two components were set aside until plating.
Almond Brown Butter
I started melting butter in a pan and added roast almonds. I waited until the butter was a nice brown and then added my cooked pasta sheets.
Pasta Sheet + King Oyster Mushroom + Roasted Tomatoes... then repeat and repeat until desired quantity is reached. I topped the whole thing off with the remaining almond brown butter and strewed some torn basil leaves about.
This hit the spot. Anything with brown butter will do so! The meaty mushrooms and the tangy-sweet roasted tomatoes complemented each other beautifully. The pasta sheets had a nice al dente texture, as well as little herbaceous bursts from the basil leaves within. The roast almonds provided crunch. What's not to like?
So, if you ever go face to face with some pasta dough and want something really easy and fast, try rolling them out into sheets and do a no-fuss open lasagna!
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We're submitting this to Presto Pasta Nights (created by Ruth of Once Upon a Feast). This edition is hosted by Katie of One Little Corner of the World. [Presto Pasta Nights info]
(Open Lasagna with Roasted Tomatoes, King Oyster Mushrooms and Almond Brown Butter)
This isn't really a recipe, per se. One can substitute the tomatoes and king oyster mushrooms for different vegetables altogether. One can omit the almonds as well, or use plain pasta sheets. One can also make as much or as little of each component as one desires.
your favorite recipe, or
4 cups flour
1/2 teaspoon olive oil
Combine ingredients in the food processor and process until a dough forms. Turn dough out and knead for an additional 10 minutes. Wrap in plastic wrap and refrigerate until needed.
Roll out dough and cut into rectangles.
Preheat oven to 350F. Slice tomatoes and spread in a single layer on a baking sheet. Drizzle with olive oil and season with salt. Roast for approximately 30 minutes to 1 hour, depending on your preferred doneness.
Sautéed King Oyster Mushrooms
king oyster mushrooms
Slice mushrooms. In a pan, heat olive oil. Add a whole garlic clove into the cold oil until it starts ot brown. Discard garlic. Add sliced mushrooms and thyme leaves. Cook until mushrooms have softened. Add a squeeze of lemon juice and season with salt and pepper.
Almond Brown Butter
Heat a pan over medium and add butter. When hot, add the ground almonds. Watch pan and heat until butter is golden brown.
Bring a pot of water to boil, then add a generous amount of salt. Cook pasta sheets (approximately 2 minutes) and add to the pan with brown butter. Toss to coat.
In individual plates or a large platter, layer pasta sheets, sautéed mushrooms and roasted tomatoes. Top with any remaining almond brown butter. Tear a few basil leaves on each plate/the platter, if desired. Serve.