Creamy Mushroom Pasta Shells
Creamy portobello mushroom sauce with a hint of aged white cheddar, parmesan cheese, all nestled in pasta shells.
Servings: 6 servings
Ingredients
- 3/4-full bag 1lb pasta shells medium-large sized
- 1/4 cup butter
- 1 1/2 cups baby portobello mushrooms, chopped
- 1/2 medium shallot, minced
- 2 cloves garlic, minced
- 1 1/2 cups dry white wine
- 2 cups heavy cream
- 1/2 cup aged white cheddar cheese, shredded
- 1/2 cup parmesano reggiano cheese, grated plus extra for topping
- 1/2 tsp kosher salt
- 1/2 tsp cornstarch
- 1/2 tsp white pepper
- 1/4 tsp red pepper flakes
- 2 tbsp fresh chopped basil
Instructions
- In a large pot boil the pasta shells in salted water until al dente. Drain and set aside.
- In a large pan melt the butter over medium heat. Add the shallots, and garlic.
- Saute until tender. About 2-3 minutes. Add the salt, pepper, and red pepper flakes. Stir well and then add the mushrooms.
- Stir in the wine, and simmer until liquid has reduced by half.
- Stir in the cream and simmer.
- In a small bowl add the cornstarch and 1 tsp water. Mix well and add to the sauce.
- Next goes both cheeses.
- Stir well and simmer until the sauce becomes thick and coats the back of a spoon.
- Add the pasta shells. Mix well.
- Serve and top with extra parmesan reggiano and basil
- ENJOY!
