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Shell Pasta With Rosted Garlic -Mushroom Sauce

Main Course, Pasta | September 7, 2015 | By



3 cups cooked conchiglie (shell pasta)

For the mushroom sauce:

5 tbsp butter

3 cups thickly sliced mushrooms

2 tbsp  rosted garlic  puree

2 tbsp plain flour

3 cups milk

1/4 cup fresh cream

1 cup  grated  parmesan cheese

2 tbsp fresh  thyme

salt and freshly crushed peppercorns to taste

1/2 cup grated Asiago  cheese

Method for the mushroom sauce:
Heat the butter in a large saucepan, add the  rosted  garlic  puree and cook for some time.
Add the mushrooms and flour and cook for a further 3 to 4 minutes.
Add the milk gradually, mixing well to make sure no lumps form. Bring to a boil.
Add the fresh cream, salt and pepper and  finally a grated parmesan cheese.Keep aside.

Toss the pasta  with the  sauce  and  sprikle a grated  Asiago cheese . Heat the oven  for 375 F and  put a pasta  for 10-15 minutes untill it is bubble.Serve  hot with  some salad.



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Georgia Bitay