Craving pasta with dried mixed forest mushrooms, canned cannellini, and smoked pork sausages, I discovered frill pasta, resembling strips of lasagna, which tempted me to buy it on sale. I’m using leftover sliced salami and carrot.
“Smoked pork sausages, made from ground pork and seasonings, are pre-cooked and have a smoky flavour with a long shelf life. They provide essential amino acids for muscle growth, are a rich source of Vitamin B12 and Niacin for neurological health and metabolism, and supply Iron, Zinc, and Selenium to enhance the immune system and support healthy red blood cells.”
“Dried mixed forest mushrooms are a combination of various edible fungi that have been dehydrated, offering a concentrated umami flavour suitable for enhancing dishes like risottos and stews. They are rich in ergothioneine, a rare antioxidant, and naturally contain vitamin D₂, which promotes bone health and immunity, especially when sun-dried. Additionally, they are a significant source of dietary fiber and protein, and provide essential trace minerals like potassium, zinc, and copper that aid metabolic processes and immune function.”
“Sliced salami is a cured sausage made from ground pork or beef, seasoned with salt, garlic, and spices. Although high in protein and essential nutrients, it should be eaten in moderation due to its sodium and fat content. It is rich in Vitamin B12, zinc, and iron, making it beneficial for low-carb and ketogenic diets. Additionally, traditionally cured salami contains beneficial bacteria that support digestion.”
“Cannellini beans, also known as white kidney beans, are a nutritious staple in Italian cuisine, valued for their tender texture and nutty flavour. They provide over 15 grams of plant-based protein per cooked cup, making them a great meat substitute for vegetarians and vegans. Rich in both soluble and insoluble fiber, they promote digestive health and help maintain satiety, while their high fiber content and low glycemic load assist in blood sugar regulation. Additionally, their nutrients, including potassium, magnesium, iron, folate, and copper, contribute to heart health and anemia prevention.”
My craving meal is healthy, flavourful and delicious. Let’s cook!!!
Ingredients
200 g frill pasta
2 Primo Kransky Double Smoked, sliced
100 g salami, chopped
150-200 g mixed forest mushrooms, using a damp cloth to clean
1 medium carrot, cut to bite sized
1 can cannellini beans, rinsed and drained, 400 g
4-5 Tbs butter
2 Tbs minced garlic
1/2 c or 1c reserved pasta & mushrooms water
1/4 dry white wine, (OPT)
salt
black pepper
oil
chili flakes
Method
Rehydrate dried mixed forest mushrooms by soaking them in warm (not boiling) water for 15-20 minutes. Strain reserved the mushrooms water and cut to bite size the softened mushrooms. Set aside.
Bring a large pot of heavily salted water about 1 Tbs salt to a boil. Cook the frill pasta for roughly 6 minutes, 1-2 minutes less the package cook time, so it finishes cooking in the sauce. Begin testing the frill pasta by biting into it at the 6-minute mark. Reserve 1/2-1 c cup of pasta water before draining.
Heat a large saucepan over medium heat. Add sliced smoked sausage and chopped salami. Cook for about 3-4 minutes until the edges crisp and chopped salami renders its oils. Remove the meats from the pan and set aside on a plate, and leaving the remaining oil in the saucepan.
Using the same saucepan with remaining oil, add the mixed forest mushrooms. Let them cook undisturbed for 3-5 minutes to get a golden-brown crust. Add in sliced carrots and minced garlic, cook for another 2 minutes until carrots soften and garlic fragrant.
Pour in 1/2 c reserved mushrooms water and 1/4 c wine to deglaze saucepan, scraping up any browned bits from the bottom. Let it bubble and reduce by half (about 2 minutes). Now add butter, letting it melt and bubble together with all the liquids. Toss sausages and salami back in, along with twice rinsed and drained cannellini beans, stirring everything gently so cannellini beans warm through without breaking. Turn the heat to low.
Add drained frill pasta directly to saucepan with butter sauce. Now add in 1/4 c reserved pasta water to help the sauce gloss and coat the pasta. Toss everything together for 1-2 minutes until frill pasta is perfectly al dente and covered in the sauce. Season with salt, and pepper to taste. Scatter some chili flakes. Serve immediately with a glass of Sauvignon Blanc.
Note: Dried mixed forest mushrooms are a blend of wild, edible fungi (such as porcini, shiitake, oyster, and black fungus) that have been dehydrated for preservation.
Smoked and cured meats are classified as processed meats. Organizations like the World Health Organization suggest consuming them in moderation. They can be high in saturated fats and salt, which may require monitoring depending on your specific dietary needs. Some commercially produced options may contain preservatives (like nitrates). Check out local options from a butcher for products with fewer fillers and additives.
Salami is dense in calories, saturated fat, and sodium, which can impact blood pressure and heart health if eaten excessively. As a cured and processed meat, health experts often recommend enjoying it as an occasional treat rather than a daily dietary staple. Layering in sandwiches, paninis, and wraps. Adding to charcuterie and grazing boards alongside cheeses, nuts, and fruit. Used as an oven-crisped topping for pizzas, or chopped into pasta.
Cannellini Beans hold their shape well in long, slow cooking, making them perfect for Italian classics like minestrone or pasta e fagioli. Tossed cold with olive oil, herbs, and lemon, they add a hearty, creamy texture. They can be blended with garlic and olive oil to make a creamy, nutrient-rich dip or spread.
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