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Farfalle with Portabella Mushroom Sauce and Chevre
2013-08-06
https://www.metro.ca/userfiles/image/recipes/farfalle-portabella-fromage-chevre-5814.jpg
PT10M
PT20M
PT30M
Cook pasta al dente in boiling salted water.Meanwhile, melt butter in a skillet over medium-high heat and cook mushrooms and garlic for 2 minutes.Stir in 2 Tbsp. (30 mL) cooking water from pasta. Season with salt and pepper.Stir in parsley. Turn heat down to low.Drain pasta and add immediately to skillet.Add cheese and cream and stir until blended. Serve immediately.
4
Académie Culinaire
3
2
4
3
12 oz (350 g) farfalle (bow-tie) pasta
3 Tbsp. (45 mL) butter
6 oz (170 g) sliced portabella mushrooms, coarsely chopped
2 garlic cloves, chopped
3 Tbsp. (45 mL) chopped fresh parsley
3 oz (90 g) goat cheese (la bûchette)
1/2 cup (125 mL) table cream (15% m.f.)
Salt and pepper to taste
Farfalle with Portabella Mushroom Sauce and Chevre
4
servings
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME
Ingredients
-
12 oz
(350 g)farfalle (bow-tie) pasta
-
3 Tbsp.
(45 mL)butter
-
6 oz
(170 g)sliced portabella mushrooms, coarsely chopped
-
2
garlic cloves, chopped
-
3 Tbsp.
(45 mL)chopped fresh parsley
-
3 oz
(90 g)goat cheese (la bûchette)
-
1/2 cup
(125 mL)table cream (15% m.f.)
-
Salt and pepper to taste
Preparation
Cook pasta al dente in boiling salted water.
Meanwhile, melt butter in a skillet over medium-high heat and cook mushrooms and garlic for 2 minutes.
Stir in 2 Tbsp. (30 mL) cooking water from pasta. Season with salt and pepper.
Stir in parsley. Turn heat down to low.
Drain pasta and add immediately to skillet.
Add cheese and cream and stir until blended. Serve immediately.
Source :
Académie Culinaire
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
