Ingredients with Measurements:
- 1 pound of treccia pasta
- 1/2 pound of sliced mushrooms
- 1/2 cup of diced onion
- 2 cloves of minced garlic
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 cup of milk
- 1 cup of grated Gruyere cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for sautéing mushrooms and onions
- Medium saucepan for making cheese sauce
- Whisk for stirring cheese sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil and cook the treccia pasta according to package instructions until al dente.
2. While the pasta is cooking, heat a large skillet over medium-high heat and add the butter. Once melted, add the sliced mushrooms and diced onion and sauté for 5-7 minutes until tender and lightly browned. Add the minced garlic and sauté for an additional minute.
3. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour until smooth and cook for 1-2 minutes until lightly browned. Slowly whisk in 1 cup of milk and continue to whisk until the mixture thickens and comes to a simmer.
4. Stir in 1 cup of grated Gruyere cheese until melted and smooth. Season with salt and pepper to taste.
5. Drain the cooked pasta and add it to the skillet with the mushrooms and onions. Pour the cheese sauce over the pasta and stir to combine.
6. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing mushrooms and onions
Medium heat for making cheese sauce
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 47g
Protein per serving: 20g
Substitutions for ingredients:
- Treccia pasta can be substituted with any other type of pasta.
- Gruyere cheese can be substituted with Swiss cheese or any other type of cheese that melts well.
Variations:
- Add cooked bacon or pancetta to the skillet with the mushrooms and onions for added flavor.
- Substitute the mushrooms with cooked spinach or kale for a vegetarian option.
- Add diced cooked chicken or shrimp to the pasta for added protein.
Tips and tricks:
- Be sure to salt the pasta water generously for added flavor.
- Use a whisk to stir the cheese sauce to prevent lumps.
- Reserve some of the pasta cooking water to add to the sauce if it becomes too thick.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pasta in a large bowl or on individual plates.
Garnishes:
Garnish with chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add a splash of milk or reserved pasta cooking water to thin it out.
- If the cheese sauce is too thin, whisk in a bit more grated cheese until it thickens.
Food safety advice:
- Be sure to cook the mushrooms and onions thoroughly to prevent any foodborne illness.
- Store leftovers in the refrigerator promptly.
Food history:
Treccia pasta is a type of Italian pasta that is similar to spaghetti but is twisted into a braid-like shape. Gruyere cheese is a Swiss cheese that is known for its nutty and slightly sweet flavor.
Flavor profiles:
This dish has a creamy and cheesy flavor with a savory and earthy taste from the mushrooms and onions.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Italian