Skip to content
METRO LogoMETRO Logo
Sign inMetro Niagara Falls

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Niagara Falls

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

$45 off on your first 3 online orders*. Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Farfalle with Portabella Mushroom Sauce and Chevre 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
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

Farfalle with Portabella Mushroom Sauce and Chevre

Rate this recipe
2 Votes
4
servings
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
Imprimer ma sélection

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

Legal Notice

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.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.