Creamy mushroom pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 tablespoons of freshly grated Comté cheese
02 -
10 cl of white wine
03 -
10 cl of fresh cream
04 -
12 conchiglie pasta shells
05 -
A small shallot
06 -
400 grams of button mushrooms
07 -
A clove of garlic
08 -
A few sprigs of fresh thyme
09 -
Some fresh sage leaves
10 -
Olive oil or unsalted butter
11 -
Black pepper and salt
# Instructions:
01 -
Add garlic, mushrooms, sage, and the shallot to a chopping board and mince them all together. In a pan or skillet, heat some olive oil or butter, toss in the mixture, and cook till the water is gone. Pour in the wine, stir in the cream, and simmer for a few minutes. Strain to collect the cream for later.
02 -
Bring a large pot of salted water to a boil and cook the conchiglie for 9 minutes—just under the package directions' time since they'll finish cooking in the oven. Strain and cool them down.
03 -
Mix in a spoonful of grated Comté and a few sprigs of fresh thyme with the mushroom blend. Fill the cooled pasta shells with this mixture.
04 -
Pour a few spoonfuls of the reserved flavored cream into two small ovenproof dishes. Place the stuffed pasta on top, sprinkle with more grated Comté, season with pepper, then roast at 180°C for 10 minutes and finish off with a few minutes under the broiler.
05 -
Serve the stuffed pasta alongside a fresh green salad.
# Notes:
01 -
Don't let the filling get too dry, or it will be hard to stuff the shells.