Sammy Montgoms
Mushroom & Boursin Pasta
4 servings
portions5 minutes
temps actif20 minutes
temps totalIngrédients
1 box mafaldenni (400 grams) (or pasta of choice)
2 tbsp olive oil (extra virgin)
2 tbsp butter
1 shallot (chopped fine)
2 garlic cloves (chopped fine)
2 ½ cups white mushrooms/or cremini (roughly chopped)
1 Boursin soft cheese (150 grams)
3/4 cup white wine (chardonnay)
1/4 cup heavy whipping cream
1/4 tsp salt
1/4 tsp pepper
1/2 tsp red pepper flakes (optional)
1/2 cup parmesan cheese (grated, for topping)
3 tbsp fresh basil (for topping)
Instructions
Bring a large pot of salted water to a boil, add pasta of choice and cook according to box instructions.
While pasta is cooking, prepare your shallot, garlic and mushrooms.
In a large pan, add olive oil and butter over medium heat. Once melted, add shallots and garlic and sauté for roughly 2 minutes, then add your mushrooms.
Add your salt, pepper, and red pepper flakes.
Sauté on medium/high heat until the mushrooms begin to brown. About 3 minutes.
Add your white wine and simmer on low heat until the wine is reduced by half, about 2 minutes.
Add Boursin, heavy cream and simmer on low until incorporated
When pasta is al dente, strain and be sure to save at least 3/4 cup of pasta water.
Add your cooked pasta to the boursin mixture and gently toss to combine.
Add 1/4 cup of reserved pasta water at a time, until it's reached your desired consistency.
Top with parmesan cheese, and fresh basil.
Enjoy right away!
4 servings
portions5 minutes
temps actif20 minutes
temps total