Dianne's Creative Table

I am inspired by light, all things natural, reusing previously loved items, and bargains!

Sunday, February 21, 2016

Cooking While I Can

Since I am packing everything for our imminent remodel, I am trying to enjoy the last few weeks of cooking while I can.  Pasta dishes are always a quick go-to dish.

Mushroom Pappardelle with Taleggio Cheese 

Martha Stewart

Pungent Taleggio cheese makes a creamy coating for this decadent dish when tossed with warm mushrooms and pasta. You can also use brie, which is milder in flavor. 

  • PREP: 


  •  10 ounces dried pappardelle 
  • Coarse salt and freshly ground pepper 
  • 1 stick unsalted butter 
  • 1 pound 4 ounces mushrooms, such as cremini and oyster, sliced 
  • 1/2 cup finely chopped shallots (from 2 large shallots) 
  • 1/3 cup dry white wine, such as Sauvignon Blanc 
  • 8 ounces Taleggio or brie cheese, cut into 1/2-inch cubes 
  • 2/3 cup coarsely chopped fresh flat-leaf parsley
Everywhere I turn lately, I am running into recipes for this pasta.  Check out Ellen's delicious recipe using a Lemon Pepper version of this pasta HERE
 Taleggio cheese from Costco
 Minced large shallot
 Minced garlic, which I added b/c I add garlic to everything!
 Coarse shopped parsley
Diced cheese 
This recipe goes together FAST!  It is best to have every ingredient chopped and ready before you start. 
Salute mushrooms in two batches 
 Boil pasta in salted water
 Shallots cooked until tender 
Add white wine

Drain pasta and reserve 3/4 C of water 
 Add 4 tablespoons of butter
 Add diced cheese and pasta
  Toss together with mushrooms and parsley
YUM! I served it with a Cesar Salad which I forgot to photograph. Start to finish 25 minutes.  This is a quick, decadent, and delicious pasta dish to enjoy very infrequently due to the calories!