Smoked Gouda Fusilli
Total Steps
15
Ingredients
12
Tools Needed
9
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Smoked Gouda FusilliIngredients
- 1 1/2 tablespoons whole grain mustard
- Salt(optional)
- Pepper(optional)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk (1%)
- 1 cup smoked Gouda, shredded
- 1 1/2 tablespoons fresh rosemary, finely chopped
- 1 cup cremini mushrooms, sliced
- 1/2 red bell pepper, diced red bell pepper
- 4 tablespoons olive oil, divided
- 375 grams dried whole wheat Fusilli
Instructions
Step 1
Fill a large pot with water and bring it to a boil over high heat.
Step 2
Liberally salt the boiling water and add the pasta.
Step 3
Cook the pasta according to package directions or until it is al dente.
Step 4
Drain the pasta using a colander and toss it with 2 tablespoons of olive oil. Set the pasta aside.
Step 5
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
Step 6
Add the sliced mushrooms, diced red bell pepper, and finely chopped rosemary to the skillet. Sauté until the vegetables are tender.
Step 7
Remove the sautéed vegetables from heat and set them aside.
Step 8
In a small saucepan, melt the butter over moderate heat.
Step 9
Whisk in the flour until it forms a smooth paste.
Step 10
Slowly whisk in the milk until it is fully combined with the flour paste.
Step 11
Continue to cook the sauce, stirring occasionally, until it has slightly thickened.
Step 12
Reduce the heat and whisk in the shredded smoked Gouda cheese, stirring constantly until the cheese is melted and fully incorporated into the sauce.
Step 13
Add the sautéed mushrooms, red pepper, and rosemary to the cheese sauce and stir to combine all ingredients.
Step 14
Pour the sauce over the cooked pasta and toss until the pasta is evenly coated.
Step 15
Serve immediately, optionally with extra shredded Gouda.