One of my favorite cheeses is Parmigiano Reggiano and I am so happy to share with you that I partnered with Whole Foods to create this wonderful recipe for you to help celebrate " the king of all cheeses". Every year all Whole Foods stores hold a "wheel crack event" where they crack the big wheel of parmesan cheese!
This year the celebration will be held on Feb 24th at 3pm ET, so head over to your local store and experience some amazing parmesan cheeses from Northern Italy. In addition, Whole Foods will hold a special 3 day sale from 2/23-2/25 when you can get your favorite picks of Parmigiano Reggiano for $5off/lb! Pretty Exciting!
To learn more visit your local store online: http://www.wholefoodsmarket.com/stores/millburn
The recipe below highlights the creaminess and nuttiness of the parmesan cheese to perfection. I used protein pasta (chickpea) but you can use any pasta of your liking.
I hope you all enjoy this pasta as much as my whole family did!
3/4 package of protein pasta (chickpea or lentil)
1/4 cup of freshly grated Parmesan cheese (plus some more larger slices for finishing touch)
1 red onion
3 garlic cloves
2 cups of roughly chopped mushrooms ( I used a mixture of shiitake and baby bella)
1 tsp of thyme
1/2 tsp of pink salt (depending on what salt you use, you may need bit more)
1/8 cup Olive oil
Add olive oil to the pan and when hot add onions and sauté until translucent; add garlic, mushrooms and spices. Sauté for about 5-7 minutes until mushrooms are soft; Set aside;
Cook pasta according to instructions, drain and reserve about 1/4 cup of the cooking liquid.
Bring the mushroom mixture back to being hot and add the cooked pasta (including reserved liquid) and 1/4 cup of freshly grated parmesan cheese. Mix until combined and until parmesan melts;
Serve warm with extra parmesan cheese on top, if desired.