About the Recipe
Could pasta ever get more delicious with chervre, butter, and garlic? The only way to find out is to give it a try.
Ingredients
· ¼ cup of Parmesan cheese grated
· 16 ounces/450 grams of baby mushrooms
· ½ yellow onion
· 3 ½ ounces or 99 grams of grated goat cheese
· ¾ tsp of salt
· 2 tbsps. Italian breadcrumbs
· 8 ounces/ 226 grams of casarecce pasta and water
· 1 tbsp. fresh lemon juice
· 4 tbsps. of olive oil,
· 4 crushed garlic cloves
· ¼ teaspoon of red pepper
· 3 tbsps. of salted butter
Preparation
Step 1:
Preparing the Pasta and Mushroom
Add pasta into boiling salted water then boil until the pasta is firm but tender. Drain only retaining ¼ cup.
Sauté slices of onions in a hot pan with 2 tbsps. of oil. Add the mushrooms, salt to taste then mix occasionally. Let it cook for 5 – 6 minutes until to the point the mushrooms have softened.
Step 2:
Garlic Butter Sauce
In the mushroom, drizzle some lemon juice, 1 tbsp. of butter then fry till golden brown. Season to taste, add the breadcrumbs, stir then remove the mixture from the pan.
Add some butter and oil to the pan, red pepper, and garlic. Fry but don’t let the garlic turn brown.
Step 3:
Serving
Add the casarecce, some of the drained casarecce extracts, parmesan cheese then some salt to taste. Toss, add the goat cheese, toss again until creamy and thick.
Serve hot.