Heirloom wheat pasta with creamy mushroom sauce

Inside greenhouses across Colorado, seeds are beginning to break through the soil and show promise for a new season ahead: spring.

After months of below-freezing temperatures and snow abounding, these tiny green plants will emerge to bring hope for a bountiful season ahead. And while there is still plenty of winter left ahead of us (as seen in this week’s weather forecast), these little seedlings serve as a reminder that new things are coming — and that their fruits require nothing more than our patience.

Boulder County Farmers Markets will return to our on-street markets in Boulder and Longmont on April 1.

Until then, our online market is here to help customers in Boulder, Longmont, Lafayette and Denver enjoy all of the seasonal foods our local food system has to offer.

This week, we have organic cabbage from Red Wagon Organic Farm, nutty winter squash from Hoffman Farms and a variety of other hearty winter produce prime for making soups, roasting or adding a crunch to your favorite salads. Chicken pot pie from Hinman’s Bakery is the perfect antidote to the wintery days ahead when a quick, warm and savory dinner is essential.

Plus, our local ranchers have fresh cuts of meat that will shine as the centerpiece of any meal.

While the farmers market is still weeks away, there is still a bounty of locally grown and made foods here to carry you over until the markets are back again. Order online at shop.bcfm.org.

Until then, we’ll be huddled in our kitchens trying out every last recipe to make the most out of what this season has to offer. This week, we’ll be savoring this recipe from Pastaficio Boulder’s Co-founder Claudia Bouvier that combines Pastificio’s heirloom wheat pasta with locally grown mushrooms from Hazel Dell Mushrooms.

16 ounces Pastificio Boulder Heirloom Wheat Pasta

12 ounces mixed mushrooms from Hazel Dell mushrooms, thinly sliced lengthwise

1/4 cup extra-virgin olive oil

4 large cloves garlic, thinly sliced lengthwise

3 medium-size shallots, thinly sliced lengthwise

Salt and black pepper to taste

1 cup heavy cream Bunch of fresh oregano, minced

Parmigiano-reggiano cheese, freshly grated

Start cooking pasta following box instructions.

Sauté mushrooms in olive oil at medium heat till they are golden and caramelized on the edges. Remove pan from heat.

In another large pan sauté shallots in olive oil until golden brown.

Add garlic to pan with shallots and sauté a few minutes. Remove pan from heat. Season with salt and pepper.

Add mushrooms to the sauté pan with shallots and garlic, turn heat on.

Add cream and simmer, moving pan back and forth to emulsify the sauce.

Once pasta is al dente, drain and reserve one cup of pasta water.

Transfer drained pasta directly to pan with shallots, garlic, cream and mushrooms. Gently combine and let it cook for a minute. Add more pasta water if the sauce gets too thick.

Sprinkle fresh oregano on pasta. Serve in pre-warmed plates with freshly grated Parmigiano-reggiano.