Pappardelle's Lemon Chive pasta is what make this dish so delicious -- they have a store finder here or you can shop directly on their website!
Ingredients:
16oz Pappardelle's Lemon Chive Rooster Comb Pasta
4T Butter
2T Flour
1c Milk
1 1/2c Grated Parmesan Cheese
1 Lemon, you will need the zest & 1/2 lemon, fresh squeezed juice
1T Chopped Parsley
8oz Mushrooms, any variety you prefer
Olive Oil
Salt & Pepper
Directions:
1. Cook pasta according to package directions
2. While pasta is cooking, heat 1t olive oil in large skillet over medium heat
3. Once oil is hot, add mushrooms and cook until soft, approximately 3-4 minutes
4. When mushrooms are done cooking, remove from pan and set aside
5. In same skillet, over medium heat, add butter
6. Once butter is melted, add the chopped garlic and saute for 2 minutes, then add in flour
7. Stir constantly for 3 minutes, until the raw flour has been cooked out. Do not allow this roux to darken
8. Turn down heat to medium low and slowly add in milk, making sure to keep whisking to avoid lumps from developing. Before adding vegetable stock, make sure the milk has been fully incorporated and heated through
9. Next, add in vegetable stock, continuing to whisk as you go
10. Once sauce mixture is heated through, slowly stir in parmesan cheese until melted, then continue to add in lemon juice, zest, and salt & pepper, to taste
11. Add back mushrooms to pan and heat through
12. Once pasta is finished cooking, add to sauce and coat thoroughly
13. Add parsley and additional salt & pepper, if needed
Notes:
Chicken stock can be used in place of vegetable stock
I used whole milk in this recipe, but you can also use heavy cream, if you're looking to make this a richer, thicker sauce. But really, whatever milk you have on hand will work
Optional (non-vegetarian) protein options would be either steak, for a more stroganoff feel, or pairing with a grilled chicken breast
Makes approximately 2-4 servings
