Egg Noodles With Creamy Mushroom Sauce

by Everchanging Gardener

in Pasta

“I almost always use goats cheese in place of whipping cream as it adds a richer flavour. If you like replace the goats cheese with 1/4 cup whipping cream for a more traditional flavour.”

INGREDIENTS
  • 500 grams broad egg noodles
  • 1 tablespoon olive oil
  • 2 cups peas
  • 1 cup onions, chopped
  • 2 cloves garlic, minced
  • 2 cups cremini, shitake, oyster and chanterelle mushrooms coarsely sliced
  • freshly ground pepper
  • 2 tablespoon flour
  • 1/4 cup white wine
  • 1 cup chicken broth
  • 2 tablespoons goats cheese
DIRECTIONS
  1. Cook peas if they are fresh, drain and set aside.
  2. Cook pasta al dente.
  3. In large saucepan, heat olive oil. Cook onions, garlic, and mushrooms until browned, about 5 minutes.
  4. flour, thyme, nutmeg and pepper. Stir 1 minute.
  5. Add chicken broth, white wine and peas. Cook until thickened, about 1 – 2 minutes.
  6. Stir in goats cheese until melted. Add drained pasta and serve.

Yield: 4-6 servings

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