Wild Mushroom Agnolotti Pasta with Asparagus Sauce
As a part of Foodbuzz’s Tastemaker Program, we received a new product sample of Buitoni Wild Mushroom Agnolotti Pasta. These beauties were filled with generous slices of Portabello and Crimini mushrooms. Throw in Grana Padano and Parmesan cheese into the mix, and you have pasta that is just begging to be devoured. This pasta inspired me to try a new pasta sauce that I’ve never done before. I wanted to try out a vegetable style sauce with the help of a food processor. There have been too many times that I’ve seen cooking shows show chefs making sauces with the help of a processor. I’ve always thought to myself that a food processor can help you create a variety of sauces for dishes with ease. So, I gave it a shot with this recipe.
Ingredients
8-10 Stalks of Asaragus
1 Yellow Onion
2 Cups of Chicken Stock
3 Cups of Milk
3-4 Tbsp. Flour
4 Tbsp. Butter
Salt
Pepper
Food Processor to Help You Purée
Optional Parmesan Cheese For Garnish
Steps
Prepare the sauce by first cutting up several stalks of asparagus. Dice the onion too. In a large pot, heat up 4 tablespoons of butter over medium high heat. Throw in the asparagus and onion into the pot and cook until tender. This usually takes about 6-10 minutes.
Next, add in 3-4 tablespoons of flour into the asparagus and onion mix. You’ll want to stir the mixture into everything begins to stick together. Add in the chicken stock and let everything come to a slight boil. Add in your 3 cups of milk and mix it in as well. Once you have that ready, let it cool off for a few moments.
Get your food processor ready. In small batches, purée the mixture down to a creamy consistency. Move the puréed batch into a separate pot and let it simmer over medium heat. Begin seasoning the sauce with salt and pepper to taste. Lower down the heat. Keep the sauce on low heat for now as you get the pasta ready.
You can start boiling the Agnolotti. Season the water with a little bit of salt and cook the pasta for 5-10 minutes. When they’re fully cooked, you can strain them and begin plating. What you could do is take several pieces of the Agnolotti and set them down on a plate. Take some of the sauce with a spoon and drizzle it right on top of the pasta. I also took some Parmesan cheese and shredded some slices to garnish the top of the dish.
