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Mushroom Orecchiette with Bell Pepper & Goat Cheese

Serving: 6-8

AuthorSunshine UrbaniakCategoryTotal Time30 mins

INGREDIENTS

Pasta Salad
1 lb Orecchiette Pasta
1 tbsp Olive Oil
1 tbsp Butter
1 Shallot, minced
½ cup Red Onion, minced
cup Marsala Wine
32 oz Baby Portabello Mushrooms, sliced (four 8 oz. packs)
2 Red Bell Pepper, diced
cup Green Onions, chopped
¼ cup Fresh Parsley, minced
8 oz Goat Cheese
Balsamic Dressing
¼ cup Balsamic Vinegar
½ cup Extra Virgin Olive Oil
½ tsp Salt
¼ tsp Pepper
1 tsp Dijon Mustard
1 Garlic Clove, pressed or finely minced
1 tsp Honey

DIRECTIONS

Dressing
1

Combine all the ingredients into a salad dressing shaker and shake well.

Make Pasta Salad
2

Save time by cooking the pasta and mushroom mixture at the same time. Cook the orecchiette pasta as directed on the box. Drain, rinse with cold water, then let cool.

3

In a large saucepan over medium heat, warm up olive oil and butter. Add onion and shallot and cook for 5 min. Then add mushrooms, bell pepper, and marsala wine and cook another 15 min, until mushrooms are soft but not mushy. Sprinkle with salt. Take off heat and let cool.

4

Combine pasta, mushroom mixture, green onions, parsley and dressing; mix together. Sprinkle with salt and pepper, crumble in goat cheese, and fold together gently to keep goat cheese chunks intact. Let rest at least 15-30 min before serving. Best at room temperature.

Ingredients

Pasta Salad
 1 lb Orecchiette Pasta
 1 tbsp Olive Oil
 1 tbsp Butter
 1 Shallot, minced
 ½ cup Red Onion, minced
  cup Marsala Wine
 32 oz Baby Portabello Mushrooms, sliced (four 8 oz. packs)
 2 Red Bell Pepper, diced
  cup Green Onions, chopped
 ¼ cup Fresh Parsley, minced
 8 oz Goat Cheese
Balsamic Dressing
 ¼ cup Balsamic Vinegar
 ½ cup Extra Virgin Olive Oil
 ½ tsp Salt
 ¼ tsp Pepper
 1 tsp Dijon Mustard
 1 Garlic Clove, pressed or finely minced
 1 tsp Honey

Directions

Dressing
1

Combine all the ingredients into a salad dressing shaker and shake well.

Make Pasta Salad
2

Save time by cooking the pasta and mushroom mixture at the same time. Cook the orecchiette pasta as directed on the box. Drain, rinse with cold water, then let cool.

3

In a large saucepan over medium heat, warm up olive oil and butter. Add onion and shallot and cook for 5 min. Then add mushrooms, bell pepper, and marsala wine and cook another 15 min, until mushrooms are soft but not mushy. Sprinkle with salt. Take off heat and let cool.

4

Combine pasta, mushroom mixture, green onions, parsley and dressing; mix together. Sprinkle with salt and pepper, crumble in goat cheese, and fold together gently to keep goat cheese chunks intact. Let rest at least 15-30 min before serving. Best at room temperature.

Mushroom Orecchiette with Bell Pepper & Goat Cheese
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