Wild Rice Pasta
Mill City Cooks

Wild Rice Pasta with All Things Spring

By: Beth Jones

Serves 6-8.


  • 2lbs Dumpling and Strand Wild Rice “Minnesoba Noodles”, or other high quality pasta
  • 1 teaspoon salt
  • 3 Tablespoons butter
  • 1 small garlic clove, crushed
  • 1 pound medium sized shiitake, morels, or other variety of mushrooms
  • 1/3 cup white wine or sherry
  • 1 cup fresh or frozen peas
  • 1 bunch fresh asparagus, cut into 1 inch pieces
  • 2 cups cream from Kappers’ Big Red Barn
  • 4 ramps, washed and julienned, or 1/2 cup of chopped chives
  • 4 cups fresh greens such as nettles, spinach, arugula or watercress, washed and dried
  • Salt and freshly ground pepper to taste
  • Freshly grated hard cheese, or ricotta for garnish


Bring a large pot of water to a boil with one teaspoon of salt. This will be for your pasta.

In a large sauté pan, melt the butter over medium high heat. Add the garlic, sauté for 30 seconds, and add the mushrooms. Cook for 2 minutes until just softened and add the wine or sherry. Let simmer until the wine has reduced, and add the cream. Simmer for one minute.

At this point add the pasta to the pot of boiling water. Cook until just al dente, and drain. This should only take about 2 minutes.

When the cream sauce has thickened slightly, add the peas and asparagus. Bring the sauce back up to a simmer, and when the vegetables have turned bright green, add the cooked pasta, ramps and fresh greens. Turn off the heat, gently toss the pasta to coat with the sauce, and finish with salt and freshly ground pepper to taste. Garnish with cheese and a sprinkling of fresh chives or chive flowers and serve.