Hey there, fellow foodies! It’s that magical time of year when morel mushrooms make their brief but glorious appearance. As a passionate home cook and food writer, I just can’t resist the urge to whip up some delectable pasta dishes that showcase these earthy delights.
I’ve spent countless hours in the kitchen perfecting these recipes, drawing from my own treasured experiences foraging for morels with my family in the woods behind our farmhouse.
There’s nothing quite like the thrill of the hunt and the satisfaction of transforming your harvest into a mouthwatering meal.
So, let’s dive into five fantastic ways to enjoy morels with pasta this spring! Whether you’re a seasoned morel aficionado or a curious newcomer, these recipes are sure to inspire you to get cooking.
5 Morel Mushroom Pasta Recipes
Hey there, fellow foodies! It’s that magical time of year when morel mushrooms make their brief but glorious appearance. As a passionate home cook and food writer, I just can’t resist the urge to whip up some delectable pasta dishes that showcase these earthy delights.
I’ve spent countless hours in the kitchen perfecting these recipes, drawing from my own treasured experiences foraging for morels with my family in the woods behind our farmhouse.
There’s nothing quite like the thrill of the hunt and the satisfaction of transforming your harvest into a mouthwatering meal.
So, let’s dive into five fantastic ways to enjoy morels with pasta this spring! Whether you’re a seasoned morel aficionado or a curious newcomer, these recipes are sure to inspire you to get cooking.
Recipe 1: Creamy Morel Mushroom Fettuccine Alfredo
This indulgent pasta is like a warm hug in a bowl. The rich, velvety sauce clings to each tender strand of fettuccine, while the morels add an irresistible depth of flavor. It’s the perfect dish to impress your dinner guests or treat yourself after a long day.
Ingredients:
- 8 oz fettuccine
- 1/2 lb fresh morel mushrooms, cleaned and sliced
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the fettuccine in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add the sliced morels and sauté for 5-7 minutes until they release their liquid and start to brown.
- Add the garlic and cook for another minute until fragrant. Pour in the heavy cream and bring to a simmer, stirring occasionally.
- Reduce the heat to low and stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Toss the cooked fettuccine into the skillet with the morel Alfredo sauce, adding a splash of the reserved pasta water if needed to loosen the sauce.
- Divide the creamy morel fettuccine among serving bowls and garnish with a sprinkle of chopped parsley. Serve immediately and savor every luxurious bite!
Recipe 2: Morel Mushroom and Asparagus Pasta Primavera
This light and bright pasta dish is a celebration of spring’s finest produce. Tender asparagus spears and plump morels are tossed with spaghetti in a vibrant lemon-garlic sauce for a fresh, flavorful meal that’s sure to awaken your taste buds.
Ingredients:
- 8 oz spaghetti
- 1/2 lb fresh morel mushrooms, cleaned and halved
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- Zest and juice of 1 lemon
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese (for serving)
Instructions:
- Cook the spaghetti in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the morels and asparagus, sautéing for 5-7 minutes until the vegetables are tender-crisp.
- Stir in the garlic and red pepper flakes, cooking for another minute until fragrant. Remove from heat.
- Toss the cooked spaghetti into the skillet with the morels and asparagus. Add the lemon zest, juice, and a splash of the reserved pasta water to create a light sauce.
- Season with salt and pepper to taste, then divide the pasta primavera among serving bowls. Top each portion with a generous sprinkle of grated Parmesan cheese.
- Dig in and enjoy the vibrant flavors of spring in every zesty, veggie-packed forkful!
Recipe 3: Morel Mushroom and Sausage Rigatoni
This hearty pasta dish is a perfect match for those chilly spring evenings when you crave something comforting and substantial.
Savory Italian sausage, earthy morels, and robust rigatoni are enrobed in a creamy tomato sauce that’ll have you reaching for seconds.
Ingredients:
- 8 oz rigatoni
- 1/2 lb fresh morel mushrooms, cleaned and quartered
- 1/2 lb Italian sausage, casings removed
- 1 tbsp olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 cup crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, torn (for garnish)
Instructions:
- Cook the rigatoni in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through.
- Add the onion and garlic to the skillet, sautéing until softened and fragrant. Stir in the morels and cook for another 5 minutes until they release their liquid and start to brown.
- Pour in the crushed tomatoes and heavy cream, simmering for 5 minutes to allow the flavors to meld. Season with salt and pepper to taste.
- Toss the cooked rigatoni into the skillet with the sausage and morel sauce, adding a splash of the reserved pasta water if needed to loosen the sauce.
- Stir in the grated Parmesan cheese until melted and well combined. Divide the pasta among serving bowls and garnish with torn basil leaves.
- Gather your loved ones around the table and enjoy this cozy, satisfying meal together!
Recipe 4: Morel Mushroom and Pea Orzo Risotto
This creamy one-pot wonder is a delightful twist on traditional risotto, featuring petite orzo pasta, delicate morels, and sweet spring peas. It’s a breeze to make and guaranteed to impress with its velvety texture and fresh flavors.
Ingredients:
- 1 1/2 cups orzo pasta
- 1/2 lb fresh morel mushrooms, cleaned and sliced
- 1 cup frozen peas, thawed
- 2 tbsp butter
- 1 shallot, minced
- 3 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh mint leaves, chopped (for garnish)
Instructions:
- Melt the butter in a large, deep skillet over medium heat. Add the shallot and sauté until softened and translucent.
- Stir in the orzo and cook for 2-3 minutes until lightly toasted and fragrant. Pour in 1 cup of the broth and simmer, stirring frequently, until the liquid is absorbed.
- Continue adding the broth, 1/2 cup at a time, stirring often and allowing each addition to be absorbed before adding more. This process should take about 15-20 minutes.
- When the orzo is tender and creamy, stir in the sliced morels and peas. Cook for another 5 minutes until the morels are softened and the peas are heated through.
- Remove the skillet from heat and stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
- Spoon the creamy morel and pea orzo risotto into serving bowls and garnish with a sprinkle of chopped mint leaves. Serve immediately and revel in the harmonious blend of flavors and textures!
Recipe 5: Morel Mushroom and Goat Cheese Ravioli with Brown Butter Sage Sauce
Elevate your pasta night with this restaurant-worthy dish featuring pillowy homemade ravioli filled with a luxurious blend of morel mushrooms and tangy goat cheese. The brown butter sage sauce adds a nutty, aromatic finish that’ll have you licking your plate clean.
Ingredients; For the ravioli:
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1/2 tsp salt
- 1/4 lb fresh morel mushrooms, cleaned and finely chopped
- 4 oz goat cheese, softened
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
For the sauce:
- 1/2 cup unsalted butter
- 1/4 cup fresh sage leaves
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions:
- To make the ravioli dough, mound the flour on a clean work surface and create a well in the center. Crack the eggs into the well and add the salt. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.
- Knead the dough for 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for 30 minutes.
- While the dough rests, prepare the filling. In a bowl, mix together the chopped morels, goat cheese, Parmesan cheese, salt, and pepper until well combined.
- Roll out the ravioli dough on a lightly floured surface until very thin. Cut into 3-inch squares and place a small spoonful of the morel-goat cheese filling in the center of each square.
- Brush the edges of the dough with water and fold the squares diagonally to form triangles, pressing the edges to seal. Place the filled ravioli on a parchment-lined baking sheet and cover with a damp towel.
- Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes until they float to the surface. Use a slotted spoon to remove the ravioli and set aside.
- To make the sauce, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter begins to brown and smells nutty.
- Toss the cooked ravioli into the skillet with the brown butter sage sauce, gently coating each piece. Season with salt and pepper to taste.
- Divide the morel and goat cheese ravioli among serving plates and sprinkle with grated Parmesan cheese. Serve immediately and savor the exquisite flavors of this truly special dish!
There you have it, my fellow morel lovers – five fantastic pasta recipes to make the most of these treasured springtime mushrooms. Whether you’re in the mood for something creamy and comforting or light and zesty, these dishes are sure to satisfy your cravings and impress your loved ones.
I hope these recipes inspire you to get into the kitchen and start cooking up a storm with morels this season. Don’t be afraid to put your own creative spin on these dishes and make them your own. After all, that’s half the fun of cooking!
As always, I’m here to cheer you on and share my passion for all things food. If you have any questions, comments, or just want to geek out over morels, feel free to reach out. I love hearing from my readers and swapping culinary adventures.
Until next time, happy cooking and savoring the delicious joys of spring!
