Pasta With Smoked Gouda Cream Sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 8 oz mushrooms sliced (button, crimini or other)
- 1 medium eggplant, diced
- 4 tablespoons butter
- 3 tblspns flour
- 3 cups whole milk
- 1/2 lb smoked gouda, coursely shredded
- salt/pepper
- 2 skinless, boneless chicken breast, grilled and diced
- roasted red pepper strips
- red chili flakes
- 1 lb pasta (fetuccini, penne, vermicceli or other)
- pre-heat oven to 350 degrees F
- toss sliced mushrooms with one tablespoon oil, one minced garlic clove and salt and pepper to taste. Spread evenly on a baking sheet. Repeat with eggplant and arrange on its own baking sheet. Place both veggies in oven and bake until tender, about 20 minutes for the mushrooms and a little longer for the eggplant depending on the size of it's dice. Toss with a spatula once during baking and test with a fork for doneness.
- Melt butter in a large pan. Sprinkle flour over and whisk to create a rue. Let bubble until a golden color appears, about 3 to 4 minutes. Slowly whisk in the milk. Allow mixture to come to a simmer and thicken.
- Whisk in smoked gouda and stir to melt until mixture is smooth. Add diced cooked chicken and veggies, stir just to combine and heat through. Season with salt and pepper.
- Meanwhile, cook pasta according to package directions and drain briefly in colander.
- Place one serving of pasta on a plate and top with approx. 1/2 cup of sauce. Garnish with strips of roasted red bell peppers and a small pinch of red pepper flakes if desired.
olive oil, garlic, mushrooms, eggplant, butter, flour, milk, gouda, salt, skinless, red pepper, red chili flakes, pasta
Taken from www.epicurious.com/recipes/member/views/pasta-with-smoked-gouda-cream-sauce-1200493 (may not work)