Are you OK with mushrooms Taxlady? Some of my favorites are with mushrooms, and no tomatoes. I also have countless oriental noodle recipes in my software, if you like those, though most are loaded with garlic and hot peppers.
This one originally called for shredded mushrooms and square noodles, but I had a FP with a julienne disk, which worked even better. The homemade pasta with it is heavenly, but it's delicious on regular pasta, too. For those, I chop the mushrooms up, as noted in the recipe.
Pasta with mushrooms
1/2 oz dried boletus or porcini mushrooms
1 lb mushrooms
1 medium onion; chopped
1/2 tb minced fresh rosemary (Optional, but delicious)
4 oz butter
3 tb parsley (fresh); chopped
1/2 cup(s) parmesan cheese; plus more for table
1 tsp salt; to taste
1/2 tsp black pepper; to taste
1 lb pasta, spirals or small shells
A. Soak dried mushrooms in 1 1/2 c warm water for 1 hr. Massage the caps to release the grit, then remove the mushrooms and press out water. Chop very fine and set aside. Strain water to remove grit and set aside. Chop mushrooms coarsely (or jullienne, if using square noodles) and set aside.
B. Heat 4 tb butter and onion in 12" sauté pan over med. heat. Cook 6-7 min,. or until golden, then add dried mushrooms and soaking water. Cook until water is boiled away, and add mushrooms, rosemary, salt, and pepper. Mix well and cover; cook over low heat 25-30 min., or until most liquid has cooked away. Remove lid, and boil most away, if it is watery.
C. Meanwhile, cook pasta in salted water to al dente; drain, and toss with mushrooms and remaining butter, parsley, and the parmesan. Serve with additional cheese on the side, if desired.
Note: Square noodles, made with 3 eggs and 2 1/4 c flour, may be used for the pasta.
Olive oil may be substituted for the butter, and 2 tsp chopped rosemary added.
I prefer the dried boletus to porcini in this, as the smoky flavor is stronger, but either may be used.
Cremini Mushrooms are particularly good in this, but portabellas overpower the dried mushroom flavor.
Here's another recipe I discovered decades ago, that my roommate and I would make frequently, as he often kept nova in the fridge for his bagels.
Smoked Salmon with Fresh Fasta and Cream Sauce
1/4 lb smoked salmon (nova)
3 tb unsalted butter
2 tb cognac
1/2 lb fresh pasta
1/2 cup(s) heavy cream; warmed to almost a simmer
1/3 cup(s) parmesan cheese; grated
A. Cut the salmon and pasta as desired - I usually cut the pasta into fettucini, to make it easier, and the salmon into about 3/4x1" pieces. Bring a small pot of water to a boil for the pasta, and salt to taste.
B. Add pasta to water - only takes a min. or two, since it is fresh - best to do with a helper, to take care of the pasta, so they are done at the same time.. Meanwhile, heat butter in a 10-12" skillet over med-high heat, until hot, but not browning. Add nova, toss until it loses it's bright pink color, then add cognac and ignite. Add cream and bring to a boil, then toss in noodles. Toss well to mix, toss with half the cheese, add salt and pepper to taste (should be enough salt), and serve, topped with remaining cheese.
