Pasta with Portobello Mushrooms in Mustard Sauce

Ingredients

 * ¼ cup pine nuts (1¼ oz)
 * 2½ cups small dried pasta shapes, such as orecchiette or gnocchi (9 oz)
 * 2½ tbsp olive oil
 * 8 oz portobello mushrooms, stemmed and thinly sliced (4 cups)
 * 1½ tsp salt
 * 6 medium cloves garlic, finely chopped
 * 1 large red onion, thinly sliced
 * 1½ tbsp minced fresh rosemary
 * ½ to 1 tsp red pepper flakes
 * ¼ cup vegetable broth
 * ½ cup mirin or dry white wine
 * ½ cup Dijon mustard

Directions

 * 1) In dry wok, cook pine nuts over low heat, stirring often, until lightly toasted, 2 to 3 minutes.
 * 2) Transfer to plate and set aside.
 * 3) In same wok, bring 2½ quarts lightly salted water to a boil over high heat.
 * 4) Add pasta; stir to prevent sticking.
 * 5) Cook, stirring occasionally, until just tender, 10 to 12 minutes.
 * 6) Drain well and set aside. Dry wok.
 * 7) Set wok over high heat and add 1½ tablespoons oil.
 * 8) Add mushrooms and 1 teaspoon salt and stir-fry until tender, about 2 minutes.
 * 9) Transfer to medium bowl and set aside.
 * 10) Return wok to high heat and add remaining 1 tablespoon oil.
 * 11) Add garlic and onion and stir-fry 1½ minutes.
 * 12) Add remaining ½ teaspoon salt, rosemary and pepper flakes and stir-fry 1½ minutes.
 * 13) Add broth and bring to a boil.
 * 14) Reduce heat to low and simmer 2 minutes, scraping up brown bits from bottom of wok.
 * 15) Add to bowl with mushrooms.
 * 16) Return wok to high heat.
 * 17) Add mirin and mustard and stir with wire whisk to blend.
 * 18) Bring to a simmer then add reserved pasta and mushroom mixture and cook, stirring, 2 minutes.
 * 19) Toss in toasted pine nuts and serve.