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Epicurious

PASTA WITH SMOKED GOUDA CREAM SAUCE

This recipe is versatile and can include many combinations of ingredients. The chicken can be left out for a meatless entree, roasted squash can be substituted for the eggplant, and a variety of pastas could be used.

Recipe information

  • Yield

    4 servings

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
8 oz mushrooms sliced (button, crimini or other)
1 medium eggplant, diced
4 tablespoons butter
3 tblspns flour
3 cups whole milk
1/2 lb smoked gouda, coursely shredded
salt/pepper
2 skinless, boneless chicken breast, grilled and diced
roasted red pepper strips
red chili flakes
1 lb pasta (fetuccini, penne, vermicceli or other)

Preparation

  1. pre-heat oven to 350 degrees F toss sliced mushrooms with one tablespoon oil, one minced garlic clove and salt and pepper to taste. Spread evenly on a baking sheet. Repeat with eggplant and arrange on its own baking sheet. Place both veggies in oven and bake until tender, about 20 minutes for the mushrooms and a little longer for the eggplant depending on the size of it's dice. Toss with a spatula once during baking and test with a fork for doneness.

    Melt butter in a large pan. Sprinkle flour over and whisk to create a rue. Let bubble until a golden color appears, about 3 to 4 minutes. Slowly whisk in the milk. Allow mixture to come to a simmer and thicken.

    Whisk in smoked gouda and stir to melt until mixture is smooth. Add diced cooked chicken and veggies, stir just to combine and heat through. Season with salt and pepper.

    Meanwhile, cook pasta according to package directions and drain briefly in colander.

    Place one serving of pasta on a plate and top with approx. 1/2 cup of sauce. Garnish with strips of roasted red bell peppers and a small pinch of red pepper flakes if desired.

TagsItalianEuropeanDairySaute
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