Creamy Pasta Primavera with Fresh Dill
This dish comes together in the time the pasta takes to cook! Also, the cream sauce is a (low fat) milk sauce in disguise. This dish tastes like spring even though the weather feels like November lately. Don’t skip the dill, it is absolutely amazing in this sauce and then you get the crunch of the veggies, yum!
½ tbsp butter (salted or unsalted)
227 g cremini mushrooms, sliced
2 Cups milk (I used 1%)
2 tbsp whole wheat flour
3 Cloves garlic, crushed
½ tbsp grainy Dijon mustard
1 300g box of whole wheat pasta (I used bows)
1 Cup peas (I used frozen)
½ Cup corn (again, frozen)
2 tbsp (a small bunch) fresh dill, chopped
3 Green onions (scallions), sliced
Bring a pot of water to boil for the pasta and cook the pasta according to package directions. Once you add the pasta to the boiling water, build your sauce:
In a large frying pan over high heat add the butter, when it’s melted add the mushrooms and season with salt and pepper.
Whisk together the milk and flour, make sure the flour is completely dissolved and that there are no lumps.
Sauté the mushrooms until they are cooked through and slightly darkened.
Drop the heat to medium and add the garlic, sauté for about 30 seconds, careful not to let it burn.
Add in the milk mixture and scrape the bottom of the pan to release any flavours that may be there while the milk mixture comes up to a boil. Drop the heat to low when the sauce has thickened.
Stir in the grainy Dijon mustard.
Season the sauce with salt and pepper.
The pasta should be done about now; strain the pasta and stir it into the sauce.
Just before serving stir in the peas, corn (still frozen, they’ll be thawed by the heats of the sauce) dill and green onions; of course taste and adjust seasoning.
- This is would be great served as a side for up to 8 people.
- Serve with your favourite lean protein; we had grilled chicken breasts with this dish.
- As always, feel free to use white button mushrooms in place of creminis.