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Categories:
whole wheat fusilli olive oil cremini mushrooms red bell pepper rosemary milk butter flour whole-grain mustard salt pepper
Viewed: 28 - Published at: 6 years agoIngredients
- 375 grams whole wheat fusilli dried
- 4 tablespoons olive oil divided
- 1 cup cremini mushrooms sliced
- 1/2 red bell pepper diced
- 1 1/2 tablespoons fresh rosemary finely chopped
- 1 cup smoked gouda shredded
- 1 cup milk I used 1%
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 tablespoons whole grain mustard
- salt
- pepper
Method
- Fill a large pot with water and bring to a boil over high heat.
- Liberally salt the water and add pasta.
- Cook according to package directions or until al dente.
- Drain and toss with 2 tbsp of olive oil. Set aside.
- In a large skillet heat the rest of the olive oil over medium heat.
- Add mushrooms, red pepper and rosemary. Saute until tender.
- Remove from heat and set aside.
- In a small saucepan melt butter over moderate heat.
- Whisk in the flour until it forms a paste.
- Slowly whisk in milk until combined.
- Cook until slightly thickened.
- Reduce heat and whisk in cheese, stirring constantly until melted and fully incorporated.
- Add mushrooms, pepper and rosemary to the sauce and stir to combine.
- Pour over pasta and toss until coated.
- Serve immediately with extra Gouda.
