1 pound dried Fusilli Pasta ( Whole Wheat or Gluten-free)
1 can of Amy’s Tomato Bisque Soup
4 tbsp salted butter
3 tbsp all-purpose flour
2 cups whole milk
1 cup shredded cheddar
½ pound cremini or button mushrooms, cleaned and sliced
3 medium shallots, thinly sliced
A few stems of fresh thyme, washed and dried
Salt and pepper
Cook pasta according to directions. Melt butter in a saucepan in low heat, and whisk in flour for 1 to 2 minutes. Slowly whisk in the milk in small increments. Turn up the heat to medium and simmer, whisking frequently. Add the soup, and continue to simmer. Add cheddar, and salt and pepper to taste, and immediately set aside.
In another pan, sauté the shallots, and set aside. Add some more oil to the pan, and sauté the mushrooms until lightly browned, and add a pinch of salt.
When the pasta is al dente, drain the pasta water from the pot, reserving a cup of water. Return the pasta in the pot with the cup of water, then add the tomato sauce, shallots and mushrooms. Stir and let the water evaporate a bit, until pasta is creamy but no longer runny. Sprinkle additional salt and pepper to taste, if desired. Serve garnished with fresh thyme and enjoy!
To make this gluten-free, substitute gluten-free pasta and gluten-free flour of your choice to the ingredients.
Recipe courtesy of Amy’s.