WHOLE GRAIN SPAGHETTI WITH CARAMELIZED SHIITAKE MUSHROOMS AND PUMPKIN SEEDS

INGREDIENTS

• 4 pounds Barilla Whole Grain Spaghetti
• 4 ounces olive oil
• 24 quartered shiitake mushrooms
• 8 ounces diced sweet onion
• 4 teaspoons minced garlic
• as needed salt
• as needed black pepper
• 4 ounces toasted pumpkin seeds
• 16 basil leaves, chiffonade
• 8 ounces shaved Parmesan cheese

PREPARATION

1. Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
3. For each serving, to order:
4. 1. Heat 2 teaspoons oil in a skillet until hot. Add 4 shiitake quarters and sear them until they are caramelized. Add 2 teaspoons onion and a pinch of garlic and saute until they are translucent. Season with salt and pepper.
5. 2.
9. Meanwhile, reheat 1 1/4 cups pasta in simmering water. Drain and add it to the vegetables. Toss and add 1 teaspoon pumpkin seeds. Plate and garnish with basil and 2 teaspoons Parmesan.