The Creamiest Wild Mushroom Pasta

Plus: Roasted Za'atar Carrots, Swordfish with Salsa Verde, and Links.

Hey Thursday friends,

Craig and I have been arguing about New York weather lately. He thinks I’m deluded to think that the weather is better in NY than in LA, but for me it depends on your definition of “better.” If better means equally bland, blue-sky days straight out of The Truman Show, LA has the weather you. If you enjoy dynamic weather — snow storms one day, a sweet spring breeze the next day — New York is better, especially if you’re a cook. Because the weather changes how creative you get to be in the kitchen.

Thankfully, L.A. does offer up some dynamism in June when June Gloom comes along. I love these gray days with a slight chill in the air and a little drizzle. It’s a great excuse to break out the butter and cream, which is exactly what I did on Tuesday night when I made this incredible recipe for Cavatappi with Wild Mushrooms and Cream.

It’s actually a really simple technique. Here’s the set-up:

In one pot, you’re boiling pasta. In another pot, you’re cooking mushrooms. On your cutting board, you’ve got your cream, butter, Parmesan, lemon (not pictured), and parsley ready to go (actually, I just had chives, but they worked great). Once the pasta’s ready, you lift it into the big pot and stir all of those things together.

The recipe’s below and it’s one that I plan to add to my repertoire, especially when we get to NY and the chilly, gloomy days outweigh the warm, sunny ones… a cook’s dream!