Linguine with Asparagus and Morels in Cheese-Wine Sauce
Pasta and Pizza | Italian cuisine
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
4
Description
Linguine with Asparagus and Morels in Cheese-Wine Sauce
Ingredients
- Asparagus - 24.7 oz
- Dried Chinese mushrooms - 2.1 oz
- Scallions - 6 pieces
- Butter - 5 tablespoons
- Wheat Flour - 3 tablespoons
- Green Tagliatelle Pasta - 8.8 oz
- Bay leaf - 1 piece
- Dry White Wine - 8 fl oz
- Salt - 1 teaspoon
- White Pepper (whole) - 0.1 teaspoon
- Cream (40%) - 4 fl oz
- Milk - 4 fl oz
- Goat cheese - 4.2 oz
- Grated Pecorino Pepato Cheese - 1.1 oz
- Cheshire Cheese - 1.1 oz
Step by Step guide
Step 1
Soak the dried mushrooms in warm water until soft. Drain and cut into small pieces.
Step 2
Cook the pasta in a large pot of salted water until al dente.
Step 3
Meanwhile, in a medium saucepan over high heat, melt 3 tablespoons of butter. Add the flour and bay leaf, stirring. Lightly brown the flour until golden, about a minute. Then gradually pour in the milk mixed with the cream. Add 180 ml of wine, lightly salt and pepper. Continuously stir until the sauce is smooth. Stir in the cheeses and mix until fully combined.
Step 4
In a very large skillet, melt the remaining butter over medium heat. Add the mushrooms and sauté for 5 minutes. Then add the chopped white parts of the green onions and sauté for another minute.
Step 5
Add the chopped asparagus, the remaining wine, and a bit of salt to the skillet. Cover slightly and cook for about 5 minutes until the asparagus is tender.
Step 6
Drain the pasta and add it to the skillet with the mushrooms and asparagus. Remove the bay leaf from the sauce.
Step 7
Thinly slice the green parts of the onions and add them to the skillet. Pour in the sauce, mix, and serve immediately.
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