Creamy Mushroom & Emmental Skillet Mafalda
Salad with Champagne Vinaigrette
Cooking time
30 minutes
Servings
4
Calories
840 /serving
Cheese and mushrooms go together like a horse and carriage—and in this recipe, they take you straight where you want to be. For peak pasta irresistibility, you’ll use cream and Emmental, an ideal melting cheese (as evidenced in centuries of Swiss fondue). Sautéed cremini and premium mushrooms enhance the texture of the long squiggles of mafalda that make their way through the gooey goodness. A side salad dressed with champagne vinegar and Dijon delivers a blast of freshness.
We will send you:
- 120g Radishes
- 3 Garlic cloves
- 1 Head of lettuce
- 225g Sliced cremini mushrooms
- 200g Premium mushrooms
- 10g Dijon mustard
- 340g Mafalda
- 30ml Champagne vinegar
- 200ml Heavy cream
- 90g Grated Emmental
- 27g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Large high-sided oven-safe pan
Olive oil
2 tbsp Butter
Salt & pepper (S&P)
Whisk
Total Fat
50 g
Saturated Fat
22 g
Sodium
670 mg
Total Carb
75 g
Sugars
6 g
Protein
24 g
Fibre
7 g
Preparation
Mise en place
Halve the premium mushrooms lengthwise; slice crosswise into ¼ inch pieces. Thinly slice the radishes crosswise. Roughly chop the lettuce, discarding the root end. Mince the garlic.
Sauté the mushrooms
In a large, high-sided, oven-safe pan, heat 2 tbsp butter on medium-high. Sauté both types of mushrooms, 10 to 12 min., until nicely browned. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant; season with S&P. Transfer to a plate and set aside. Reserve the pan.
Start the pasta
Heat the same pan on medium. Add the cream, ¾ of the remaining garlic, ½ the mustard and 3 ¾ cups water; season with the spices and S&P. Whisk until smooth. Add the pasta and bring to a boil. Reduce the heat to simmer, cover and cook, stirring occasionally, 12 to 14 min., until the pasta is al dente and the sauce has thickened.
Make the vinaigrette
Preheat the oven to broil. In a large bowl, combine the vinegar, remaining garlic, remaining mustard and 6 tbsp olive oil; season with S&P.
Finish the pasta
To the pan of pasta, add ¾ of the mushrooms; stir well. Top with the remaining mushrooms and the cheese. Transfer to the oven and broil, 2 to 3 min., until golden brown.
Make the salad & serve
To the bowl of vinaigrette, add the lettuce and radishes; toss well. Divide the pasta and salad between your plates. Bon appétit!
