Prep Time: 10 minutes
Cook Time: 25 minutes
Serving size: 3
Ingredients:
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)
Directions:
STEP 1
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.
STEP 2
Wash smoked morel mushrooms carefully and slice lengthwise before placing in a bowl.
STEP 3
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.
STEP 4
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.
STEP 5
Add milk slowly while continuously whisking the flour/ butter mixture until smooth with no lumps.
STEP 6
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.
STEP 7
Add cooked pasta and stir until pasta is well coated in sauce. Add morel mushrooms and combine until mixed.
STEP 8
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!