We are duking it out over Pasta this month with our Fantastical Food Fight..........
Each month our friend, Sarah of Fantastical Sharing of Recipes, invites us to join her in a Fanatastical Food Fight. Sarah gives us a theme, ingredient or topic and sets us loose to create the best recipe that we can. The only rule is that the recipe must be new to our blog.
It is a lot of fun and I look forward to seeing everyone's posts each month. We each put a linkup code into our blog and share each other's posts. Here are the contenders for this month's pasta theme.
That's what I did when I made this pasta. I pulled out a box of shells, put a pot of water on to boil and went to see what else I had in the pantry and fridge. I found an onion and some baby bella mushrooms. I started cooking them up with some olive oil and when they were softened a cooked through I added a glug of wine to deglaze the pan.
You can use any wine that you like. I think a dry white is perfect since we are making a creamy garlic herb sauce for this pasta. I had a bottle of Il Gruccione Lugana that I had received as a sponsor sample for an Italian FWT event. You can learn more about Lugana wines and see what pairing I shared with the group over at this post.
I also poured the wine to serve with this dish. As you can see, I decided to add some broccoli that I had in the refrigerator. I simply chopped it up and added it to the pasta for the last few minutes of cooking time. Added the pasta and broccoli to the pan with the mushrooms and onions, removed it from the heat and stirred in a package of garlic herb creamy cheese until it melted. Add a little bit of the cooking water to get the consistency you want, if needed.
This pairing was very nice. If you are not familiar with Lugana wines and are lucky enough to come across a bottle, give it a try. It is bright, crisp and full bodied leaving a heavy feeling in your mouth that I really enjoyed.
pasta, #broccoli, #mushrooms, #creamy, cheese, #herbs, #garlic,
Pasta, Main Course, Meatless, Vegetarian
American
Creamy Herb Cheese Pasta
This creamy herb pasta is quick, easy and delicious. Prepare the sauce while the pasta boils and dinner is on the table in less than half an hour.
prep time: 10 minscook time: 15 minstotal time: 25 mins
ingredients:
1/2 pkg, shell macaroni noodles
8 oz. baby bella mushrooms, sliced
1 sm. onion, diced
1 T. olive oil
salt and pepper, to taste
1/4 c. dry white wine
1 head broccoli florets, chopped
1 pkg, garlic herb soft cheese (Boursin)
instructions
Bring a large pot of salted water to a boil. Add pasta and cook per package directions adding the broccoli during the last 3 minutes of cooking time.
Heat the olive oil in a large skillet over med high heat. Add the onions and mushrooms to the skillet. Season with salt and pepper and cook until onion is translucent and the mushrooms have let off liquid and shrunk a bit. Add the wine. Cook and stir, scraping up any browned bits stuck to the bottom of the pan.
Drain the pasta and broccoli, reserving some of the cooking liquid. Add the pasta and broccoli to the skillet and remove from heat. Add the cheese in dollops, stirring after each until melted and the pasta is coated. Add a little of the cooking water, if needed, to achieve the consistency you desire for the sauce.
Property of A Day in the Life on the Farm
Created using The Recipes Generator
I love your wine pairings! This pasta sounds amazing too. Of course! It features cheese!
ReplyDeleteI love Boursin cheese and it was perfect for this dish.
DeleteThat sounds like a fabulous pairing!
ReplyDeleteIt was very nice Cam
DeleteLove how this creamy cheesy pasta looks like...
ReplyDeleteThank you Rafeeda.
DeleteMy mouth is watering! Nothing better than a creamy herby pasta dish!
ReplyDeleteI agree Sarah.
DeleteDelicious and mouthwatering pasta.
ReplyDeleteThanks Sneha.
Delete