Best Farfalle Alfredo Withoyster Mushrooms Recipes

FARFALLE ALFREDO

Steps:

• Wash vegetables. Chop carrots into discs, and separate broccoli and cauliflour heads from stalks. Discard stalks.
• Finely mince garlic cloves.
• Bring water to a boil in a large dutch oven. When water is boiling, add a few pinches salt to flavor and put in farfalle. Turn heat down to medium and cook for 10 minutes. Strain noodles and rinse in cold water to stop the cooking.
• Mix butter and flour together in a small saucepan over low heat to create a light brown roux.
• Mix heavy cream, garlic, salt and pepper to taste with roux and whisk together until smooth. Add in cheeses slowly, whisking to combine.
• Steam vegetables for six minutes.
• Combine noodles, sauce, and vegetables together, folding to combine.
• Serve and enjoy.

BIAGGI'S FARFALLE ALFREDO

Steps:

• Fry Prosciutto or bacon in a large skillet for 1-2 minutes; add onions to skillet and continue cooking until Prosciutto is browned; drain any excess fat; add chicken and red peppers to skillet; add chicken stock and deglaze the skillet; add alfredo sauce and gently bring to a boil; add peas.
• Meanwhile, refresh the pasta by placing it into boiling water for 30-60 seconds; drain pasta then add it to the skillet; increase heat to high and toss contents of skillet for 20-30 seconds; remove from heat and add cheeses; toss to distribute evenly; serve.

SHRIMP & FARFALLE ALFREDO

Steps:

• In a large pot, bring 3 quarts water, the salt and vegetable oil to a boil. Add pasta a stir with fork to separate pieces. Return water to a boil and cook approximately 9 minutes or until al dente.
• Drain well. Preheat oven to 350.
• Prepare Alfredo sauce as package label directs using 1 1/2 cups milk. Stir in lemon zest, cover and set aside.
• Peel shrimp; discard shells. Devein shrimp. Rinse well; drain and set aside.
• Wipe mushrooms clean with damp paper towel. Slice into thin slices; set aside.
• Rinse spinach under cold water to remove all traces of dirt and sand. Remove thick stems; tear larger leaves into small pieces. Set aside.
• In a large skillet over medium-high heat, melt butter. Add mushrooms, onion and garlic; saute about 3 minutes, until onion is tender.
• Stir in spinach. Cover, cook about 1 minute until spinach is just wilted.
• Stir in shrimp. Cover and cook 2 minutes.
• Transfer shrimp mixture to a large bowl. Add drained, cooked pasta, the Alfredo sauce and shredded mozzarella cheese.
• Spoon into 2 quart baking dish; sprinkle with Parmesan cheese.
• At this point, the casserole can be coverd and refrigerated up to 24 hours before baking.
• If casserole has not been refrigerated, place on center rack of oven and bake 30 minutes or until hot and bubbly.
• If casserole has been refrigerated, uncover and bake 45 minutes or until hot and bubbly.