Nick’s Pick | Mushroom & Mozzarella Skillet Mafalda
Leafy Salad with Champagne Vinaigrette
Cooking time
30 minutes
Servings
4
Calories
670 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Cheese and mushrooms go together like a horse and carriage—and in this recipe, they take you straight where you want to be. For peak pasta irresistibility, you’ll use cream and mozzarella (a favourite among melting cheeses). Sautéed mushrooms enhance the texture of the long squiggles of mafalda that make their way through the gooey goodness. A lettuce side salad dressed with champagne vinegar and whole-grain mustard delivers a blast of freshness.
We will send you:
- 200g Radishes (or French radishes)
- 3 Garlic cloves
- 1 Head of lettuce
- 225g Mushrooms
- 15ml Whole-grain mustard
- 340g Mafalda
- 30ml Champagne vinegar
- 180ml Heavy cream
- 120g Grated mozzarella
- 20g Lemony Thicket blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil, enriched wheat flour)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Large high-sided oven-safe pan
Olive oil
2 tbsp Butter
Salt & pepper (S&P)
Whisk
Total Fat
30 g
Saturated Fat
18 g
Sodium
720 mg
Total Carb
78 g
Sugars
6 g
Protein
24 g
Fibre
5 g
Preparation
Mise en place
Thinly slice the radishes and mushrooms. Roughly chop the lettuce. Mince the garlic.
Sauté the mushrooms
In a large, high-sided, oven-safe pan, heat 2 tbsp butter on medium-high. Add the mushrooms and sauté, 10 to 12 min., until nicely browned. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant; season with S&P. Transfer to a plate and reserve the pan.
Start the pasta
Heat the same pan on medium. Whisk the cream, 3 ¾ cups water, ¾ of the remaining garlic, ½ the mustard, the spices and S&P. Add the pasta; bring to a boil. Reduce the heat to simmer, cover and cook, stirring occasionally, 12 to 14 min., until the pasta is al dente and the sauce has thickened.
Make the vinaigrette
Meanwhile, preheat the oven to broil. In a large bowl, combine the vinegar, remaining garlic and mustard, 6 tbsp olive oil and S&P.
Finish the pasta
To the pan of pasta, add ¾ of the mushrooms; stir well. Top with the remaining mushrooms and the cheese. Transfer to the oven and broil, 2 to 3 min., until golden brown.
Make the salad & serve
To the bowl of vinaigrette, add the lettuce and radishes; toss well. Divide the pasta and salad between your plates. Bon appétit!
