1 Cup Mushroom (West Coast Wild Foods- Alder-smoked Morel)
100g Cream Cheese (Goat’s Pride- Plain Goat Cheese)
100g Smoked Gouda (Goat’s Pride- Applewood Smoked Gouda)
2 Cups Shell Pasta
1 Cup Milk (Goat's Pride Water Buffalo Milk)
3 Tbsp Butter
1 Tsp Truffle Oil
2 Tbsp Flour (Avafina Organics- Mother Nature’s Quinoa Flour)
Truffle Salt (All of Oils- Black Truffle Infused Sea Salt)
Cracked Pepper (Avafina Organics- Mother Nature’s Black Peppercorns)
In a medium pot over high heat boil water for the shell pasta (or any pasta). Cook pasta per directions on packing for approximately 8-11 minutes. Strain and set aside.
Wash smoked morel mushrooms carefully and slice lengthwise before placing in a bowl.
In a medium-sized, nonstick saucepan, melt 1 tbsp of butter then add the sliced morel mushrooms. Stir occasionally for approximately 5 minutes or until tender and soft. Season with truffle salt and cracked pepper. Set aside in a bowl.
Using the same saucepan melt 2 tbsp of butter over medium heat then add the quinoa flour. Whisk together until well mixed with the melted butter for approximately 2 minutes.
Add milk slowly while continuously whisking the flour/ butter mixture until smooth with no lumps.
Add the goat cream cheese and whisk until the mixture is smooth and the sauce thickens approximately 3-4 minutes. Season with truffle salt and cracked pepper to taste.
Add cooked pasta and stir until pasta is well coated in sauce. Add morel mushrooms and combine until mixed.
Scoop the pasta into a large bowl and add small chunks of smoked gouda pieces. Mix and serve in a bowl, drizzle with truffle oil and enjoy!