Chipotle Cilantro Pasta with Mushroom Wine Cream Sauce
This recipe uses a basic cream sauce to create a thick, rich base for the other flavors. It pairs well with the complexity of the wine and the cilantro and chipotle undercurrents from the fresh pasta. This is also a great basic sauce to alter by using different combinations of fresh herbs, cheese, or pepper purees, and so forth.
1 pound package Chipotle Cilantro Pappardelle by Flour City Pasta
8 oz. of baby portabella mushrooms, sliced
3 tablespoons butter
2 tablespoons all-purpose flour
1 1/3 cup heavy cream
sprinkle of ground nutmeg
½ cup of white wine
Prepare the pasta according to package directions, boiling until al dente, approximately 7-9 minutes.
Wipe the mushrooms with a damp cloth and slice. Meanwhile, saute the mushrooms in a tablespoon of butter for 3 minutes. Add a splash of white wine and cook for 2 more minutes. Set the mixture aside.
Warm the cream in a small saucepan over low heat. Melt the remaining 2 tablespoons of butter in a saucepan over medium heat; add the flour and whisk until the mixture is smooth and bubbly. Continue cooking for an additional minute to ensure that any flour flavor is cooked out. Gradually stir in the hot cream; add a few sprinkles of nutmeg. Cook over medium heat, stirring constantly, until the sauce begins to boil. Stir in the mushrooms. Add the wine and simmer, stirring frequently, over low heat until the mixture thickens, about 5 minutes. Season with salt and pepper.
Serve the sauce over the pasta. Enjoy!