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Smoky and seductive, this pasta dish is familiar enough to be comforting, but unique enough to raise a few eyebrows.
Fill a large pot with water and bring to a boil over high heat.
Liberally salt the water and add pasta. Cook according to package directions for al dente. Drain pasta and toss with 2 Tablespoons of the olive oil. Set aside.
In a large skillet heat the rest of the olive oil over medium heat.
Add mushrooms, red pepper and rosemary. Sauté until veggies are tender. Remove from heat and set aside.
In a small saucepan melt butter over moderate heat. Whisk in the flour until it forms a paste. Slowly whisk in milk until combined.
Cook until slightly thickened. Then reduce heat and whisk in cheese, stirring constantly until melted and fully incorporated.
Add mushrooms, red pepper, salt and pepper, and mustard to the sauce and stir to combine. Pour over the pasta and toss until coated.
Serve immediately with extra gouda.
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