Farfalle with Portabella Mushroom Sauce and Chevre

Farfalle with Portabella Mushroom Sauce and Chevre
  • 4 servings
  • 0:10 Preparation
  • 0:20 Cooking
  • 0:30 Total Time


Add all
  • 12 oz
    (350 g)

    farfalle (bow-tie) pasta

  • 3 Tbsp.
    (45 mL)


  • 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


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

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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