Fusilli Pasta Mushroom Velouté is a mouth-watering pasta dish with the savory and creamy flavors of mushroom-based velouté sauce. Using the perfectly chewy and textured Borges Fusilli Pasta, this dish is paired with Chef Daniel’s tender and aromatic whole mushrooms. The sauce is made from a mixture of mushroom stock, butter, and herbs like thyme, creating a rich and comforting flavor in every mouthful.
The combination of onion, garlic and a touch of olive oil creates a mouth-watering aroma, while fresh parsley adds a refreshing touch to the look and feel. Perfect for a hearty lunch or dinner, Fusilli Pasta Mushroom Velouté is the ideal choice for pasta and mushroom lovers who want a delicious, elegant and satisfying dish.
1. Boil Borges Fusilli Pasta until al dente. Drain and set aside.
2. Heat Borges Extra Virgin Olive Oil in a pan. Saute onion and garlic until fragrant.
3. Add chopped thyme leaves and Chef Daniel canned mushrooms, stir well.
4. Add flour, stir until evenly distributed and slightly thickened.
5. Pour Chef Daniel Mushroom Bouillon, stir until evenly mixed and the sauce begins to thicken.
6. Add Arla Pro Butter Unsalted and stir until melted.
7. Add the boiled fusilli, stir well until the pasta is coated in sauce. Season with salt and pepper powder to taste.
8. Serve on a plate, garnish with chopped parsley for a more attractive appearance.
9. Fusilli Pasta Mushroom Velouté is ready to be enjoyed!
