Creamy Mushroom and Fontina Cheese Pasta
Description
Cremini mushrooms and Fontina cheese make this pasta a truly special main course. In less than an hour, a fantastic pasta dish can be on the table and everyone will rave about it.
Ingredients
10 oz. dried wide pasta
3/4 c. reserved pasta cooking water
1/2 c. unsalted butter, divided
20 oz. cremini mushrooms, sliced
1/2 c. finely chopped shallots from about 2 large shallots
1/3 c. dry white wine
1 t. salt
8 oz. Fontina cheese, diced small
1/2 c. parsley, chopped
salt, to taste
freshly ground pepper, to taste
Directions
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Cook pasta until al dente in well salted water, according to package directions; drain, but reserve 3/4 c. pasta cooking water.
In the meantime, heat 2 T. butter in a large skillet over medium-high heat. Saute half of the mushrooms, stirring occasionally, 7 minutes; transfer to a platter. Repeat with another 2 T. butter and the remaining mushrooms; transfer them to the platter with the rest of the mushrooms.
Add shallots to skillet; cook until tender, about 5 minutes; add the mushrooms back to the skillet; add the wine; cook until wine is reduced by half, about 3 minutes. Add the reserved cooking water; bring to a boil. Stir in the remaining 4 T. butter; season with 1 t. salt.
Reduce heat to low; add cooked pasta, Fontina cheese and parsley; toss with the sauce until the pasta is coated and the cheese starts to melt. Season with salt and pepper, to taste.
Serve immediately.
Serves 4.