Portobello Penne Pasta Casserole

Portobello Penne Pasta

Portobello Penne Pasta Casserole

INGREDIENTS:
• 1 (8 ounce) package uncooked penne pasta
• 2 tablespoons vegetable oil
• ½ pound portobello mushrooms, thinly sliced
• ½ cup margarine • ¼ cup all-purpose flour
• 1 large clove garlic, minced
• ½ teaspoon dried basil
• 2 cups milk
• 2 cups shredded mozzarella cheese
• 1 (10 ounce) package frozen chopped spinach, thawed
• ¼ cup soy sauce

DIRECTIONS:
• Preheat oven to 350℉. Lightly grease a 9” x 13” baking dish.
• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook one minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
• Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

© Recipe courtesy of AllRecipes.com by Chmadden, click to see video

DECEMBER WINE CLUB PAIRING

Mellow style logo
Alit
Pinot Noir
Willamette Valley, Oregon

MELLOW WINE STYLE

Alit Collective is a small team of passionate winemakers, driven to spread the pleasure of exceptional wines. Alit farms organically and minimizes intervention, aiming to capture a vineyard’s natural ecosystem in a bottle. That means dry farming, where natural rainfall replaces conventional irrigation. This method conserves water while producing small but intensely flavorful grapes. During fermentation, they rely on the vineyards’ native wild yeasts to transform the grapes into wine. With just a little coaxing from the winemaking team, Mother Nature creates the flavors, textures and aromas of a great wine. The Alit Willamette Valley Pinot Noir began with ripe, organically farmed grapes grown in volcanic soil that is more than 14 millions years old. Hand-picked – stems and all – and carefully conducted an orchestra of wild yeasts to transform them into wine.

Felipe Ramirez“On the nose, notes of red cherries, huckleberries, vanilla and cedar. On the palate, you’ll find radiant, rich flavors with a long finish. The all natural result delivers red fruit with a wave of cinnamon-and-clove spiciness as smooth as velvet.” – Felipe Ramirez, Winemaker

Winemaker: Felipe Ramirez
Appellation: Willamette Valley, Oregon
Varietal: 100% Pinot Noir
Analysis: 13.5% alcohol / volume
Critical Acclaim: 90 pts “Years Best” American Pinot Noirs by Wine & Spirits 2015

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

Pasta with Lemon Cream Prosciutto recipe pairing

Pasta Lemon Cream Prosciutto

Past with Lemon Cream and Prosciutto

INGREDIENTS:
• 2 tablespoons (¼ stick) butter
• 3 large shallots, minced
• ¾ cup low-salt chicken broth
• 1 cup whipping cream
• 2 teaspoons grated lemon peel
• 1 teaspoon grated orange peel
• ¼ teaspoon cayenne pepper
• 2 cups frozen green peas, thawed
• 2 tablespoons thinly sliced fresh mint leaves (or ½ teaspoon dried marjoram instead)
• 1 tablespoon fresh lemon juice
• 16 ounces penne pasta
• 12 thin slices prosciutto-browned and then chopped in small pieces
• freshly grated Parmesan cheese

DIRECTIONS:
• Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to ¼ cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat.
• Divide pasta among plates or bowls. Sprinkle prosciutto atop pasta and serve, passing Parmesan separately.

© Recipe courtesy of Bon Appétit, January 2003

DECEMBER WINE CLUB PAIRING:

Straight Shooter ChardonnaySilky styleMaison L’Envoy
Straight Shooter
Chardonnay
Willamette Valley, Oregon

SILKY WINE STYLE

Driven by a tireless hunt for elusive sites, Maison L’Envoyé (House of the Messenger) traverses the globe with the intention of presenting the acme of regionality and winemaking styles. With winemaking footprints in Burgundy, Willamette Valley, Central Otago and Tasmania, the winery champions many unsung growers who have farmed their vineyards for decades and generations, some mere feet away from more illustriously cited neighbors. The inaugural vintage of Straight Shooter Chardonnay has heaps of character. After fermentation, 50% of the wine was matured in seasoned French oak for ten months prior to bottling. The wine expresses standout primary aromas of yellow fruits and citrus zest followed by meringue, nougat and lemon verbena notes.

Felipe Ramirez“The palate is fruit-driven and balanced while also light on its feet. The pronounced Meyer lemon and Bosc pear characters are sustained by a vibrant acidity through the long finish.” – Filpe Ramirez, Winemaker

Winemaker: Felipe Ramirez
Appellation: Willamette Valley, Oregon
Varietal: 100% Chardonnay
Analysis: 13.2% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!