Smoked Gouda Fusilli
By: Susan Keefe
Published: Thursday, August 25, 2011 - 2:08pm

Ingredients




375g dried whole wheat Fusilli
4 tbsp olive oil, divided
1 cup cremini mushrooms, sliced
½ red bell pepper, diced
1 ½ tbsp fresh rosemary, finely chopped
1 cup smoked Gouda, shredded
1 cup milk (I used 1%)
2 tbsp butter
2 tbsp flour
1 ½ tbsp whole grain mustard
Salt and pepper to taste

Preparation

1 Fill a large pot with water and bring to a boil over high heat. 2 Liberally salt the water and add pasta. 3 Cook according to package directions or until al dente. 4 Drain and toss with 2 tbsp of olive oil.  Set aside. 5 In a large skillet heat the rest of the olive oil over medium heat. 6 Add mushrooms, red pepper and rosemary.  Sauté until tender. 7 Remove from heat and set aside. 8 In a small saucepan melt butter over moderate heat. 9 Whisk in the flour until it forms a paste. 10 Slowly whisk in milk until combined. 11 Cook until slightly thickened. 12 Reduce heat and whisk in cheese, stirring constantly until melted and fully incorporated. 13 Add mushrooms, pepper and rosemary to the sauce and stir to combine. 14 Pour over pasta and toss until coated. 15 Serve immediately with extra Gouda.

About

Smoky and seductive, this pasta dish is familiar enough to be comforting, but unique enough to raise a few eyebrows.