Recipes / Creamy mushroom pasta with comté and ham
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Creamy mushroom pasta with comté and ham
Golden mushrooms, a creamy sauce and melted comté coat the pasta. Finish with thin folds of ham and chives, then eat straight away.
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Ingredients
How do I adjust the quantities?
Serves 2 for the original quantities. The slider adjusts servings. Adjust your tin and cooking time as needed.
0 ingrédient sur 6 coché
Make the sauce
Finely chop the shallot and garlic and slice the mushrooms. Cook the shallot in olive oil over a fairly high heat until translucent. Add the mushrooms and let them colour, then add the garlic. Deglaze with the veal stock and reduce over a high heat. Lower the heat, add the cream and bring to the boil to thicken. Keep over a very low heat. Add salt now and save the pepper for the end.
Cook the pasta
Cook for 1 minute less than the packet instructions. Reserve a ladleful of cooking water before draining.
Combine and serve
Add the pasta and reserved water to the sauce. Stir in the grated comté over a low heat, keeping a little for serving. Top with the ham, remaining comté and chives, then finish with pepper. Enjoy!
Enjoy!
Ingredient information is based on the listed ingredients and does not cover possible traces. Check product labels; the absence of an icon does not guarantee the absence of an allergen.