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Butcher’s Pasta
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Calling all pasta lovers: we’ve found a way to make craveable, creamy pasta even dreamier. And that’s by layering our zesty Butcher’s Block. The blend contains all the rich flavours of porcini mushrooms, which mingles well with the hearty consistency of the dish.
Vegetarian
Gluten-Free
Nut-Free
What you'll need
- 3 Tbsp unsalted butter
- 1 medium onion, minced
- 2 Tbsp Butcher’s block
- 1/4 cup heavy cream
- 1lb pasta or gluten free pasta
- 1/2 cup freshly grated parmesan cheese, plus more for garnish
- 2 cups fresh or frozen peas
Preparation
1. Bring 4 quarts of salted water to boil in a large pot.
2. Melt the butter in a large pan. When the butter foams, add the onions and saute over medium heat until they are just beginning to brown around the edges, about 7 minutes.
3. Add the Porcini Umami and cook for 1-2 minutes.
4. Stir the cream into the pan and simmer just until the sauce thickens, about 2 minutes.
5. While preparing the sauce, cook and drain the pasta. Add peas for last 2 minutes of cooking time. Toss the hot pasta with the sauce and grated Parmesan. Serve immediately.
2. Melt the butter in a large pan. When the butter foams, add the onions and saute over medium heat until they are just beginning to brown around the edges, about 7 minutes.
3. Add the Porcini Umami and cook for 1-2 minutes.
4. Stir the cream into the pan and simmer just until the sauce thickens, about 2 minutes.
5. While preparing the sauce, cook and drain the pasta. Add peas for last 2 minutes of cooking time. Toss the hot pasta with the sauce and grated Parmesan. Serve immediately.