Recreate this recipe to win $3,000 and one year of Barilla pasta and Saputo cheese: https://pastamonthcontest.ca/
Ingredients 5 Number of Servings
1 cup Saputo mozzarella cheese, grated
5 oz cremini or white button mushrooms, chopped
½ cup fresh basil, chopped
2 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
¼ cup all-purpose flour
1 ½ cup soy milk
½ tsp salt
½ tsp black pepper
1 tsp red pepper flakes
- Preheat oven to 350°F.
Cook Barilla pasta according to package directions, drain and set aside.
- In a sauce pan at medium heat, add olive oil and onions, saute until fragrant and translucent. Add garlic, mushrooms, fresh basil, salt, red pepper flakes and black pepper; stir occasionally until mushrooms are tender; about 6-7 minutes. Remove the pan from the heat.
- Using a pot over medium heat, add soy milk and flour, whisking constantly and bringing the mixture to a low boil until thickened. Reduce the heat and add ½ cup of Saputo mozzarella cheese allowing it to melt; add pasta and mushroom, combine using a wooden spoon.
- Transfer the pasta into a non-stick baking dish, top with remaining ½ cup of Saputo mozzarella cheese and bake for 20 - 25 minutes. Pair with Ruffino Chianti Classico Riserva Ducale and enjoy!