Made with Ben's real maple syrup! The hot honey trend and Momofuko's sweet and spicy noodles are the inspiration for this maple infused dish. Make extra because this is excellent as leftovers - I love it sautéed in a hot pan with grilled chicken.
Hot Honey might need to take a back seat, hot maple syrup, with a dash of salt is amazing!
Recipe by Mareh Bleecker.
Maple Buttered Pasta w/ Crispy Greens & Mushrooms Recipe
Made with Ben's real maple syrup! The hot honey trend and Momofuko's sweet and spicy noodles are the inspiration for this maple infused dish. Make extra because this is excellent as leftovers - I love it sautéed in a hot pan with grilled chicken.
Hot Honey might need to take a back seat, hot maple syrup, with a dash of salt is amazing!
Recipe by Mareh Bleecker.
Ingredients
- Olive oil
- ½ lb mushrooms such as shiitake, thinly sliced
- Kosher salt
- ½ lb spaghetti (or other long pasta)
- 4 tbsp butter
- ¼ cup pure maple syrup
- ¼ tsp garlic powder
- 1 tsp chili pepper flakes (more or less depending on your heat preference)
- 2 cups chopped greens such as spinach or arugula
- 2 oz freshly grated parmesan cheese, plus more for topping
- Freshly cracked black pepper
Directions
- Bring a large pot of water to a boil and add a heaping tablespoon of salt.
- Heat a large skillet and add a generous amount of olive oil so that it coats the bottom of the pan.
- Once the oil is hot, add the sliced mushrooms in one even layer and sprinkle with garlic powder.
- Cook the mushrooms until golden and crisp, transfer the mushrooms to paper towels. Season with a pinch of salt.
- Cook the spaghetti in the boiling water.
- Wipe out the oil in the skillet and return to medium heat.
- Add the butter, maple syrup, and chili flakes.
- Allow the mixture to melt and come to a simmer. Reduce the heat to medium-low and simmer for about 2 minutes.
- Retrieve 1 cup of pasta water from the pot and add it to the maple syrup mixture, whisking until combined. Bring to a simmer and cook for 2-3 minutes until the sauce has slightly reduced.
- Retrieve 1 more cup of pasta water and set aside.
- Drain the pasta and add it to the skillet. Stir well.
- Add in the chopped greens and parmesan cheese, stirring until it melts into the sauce. As you stir, add a little of pasta water if needed. Stir in the mushrooms and allow to heat through. Season the pasta with salt to taste.
- Serve immediately with lots of parmesan cheese and freshly cracked black pepper over top.