Recipe #5814
Farfalle with Portabella Mushroom Sauce and Chevre
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 30 min |
4
servings
servings
| Category: | Bread and cereals |
| Subcategory: | Pasta |
| Source: | Académie Culinaire |
Wine & food pairing
Could also interest you
Recipe 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)
- ½ 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.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Chevre-Pesto-Portabella Stuffed Pork Chops
- Turkey Breast Steaks with Mushroom Sauce
- Pork Medallions with Oyster Mushroom Sauce
- Salmon Steaks with Curry Mushroom Sauce
- Mushroom Sauce
- Farfalle with Turkey Sauce
- Steak with Mushroom Sauce
- Herbed Chicken Breasts with Honey Mushroom Sauce
- Chicken Rosettes Beurre Blanc Sauce and Beet-Rutabaga-Chevre Mash
- Turkey Breast with Mushroom Sauce
Chevre-Pesto-Portabella Stuffed Pork Chops
You like this recipe?
Please comment it with your account