- 3 cups dry farfalle (bow tie) pasta
- 8 ounces whole white mushrooms
- 2 cloves garlic, minced
- 6 cups fresh spinach, chopped
- 1 pound Angus beef sandwich steak or flank steak (optional)*
- red wine vinegar
- black pepper, to taste
- 1 teaspoon Italian seasoning
- olive oil
- 2 tablespoons butter
- 1 tablespoon flour
- 1 1/4 cups milk
- 2 cups cubed Cooper® Sharp White cheese
- 1 10.5-ounce can cream of mushroom soup
- 1/2 cup sherry cooking wine
- Parmesan cheese (optional)
Forget the red carpet critics. This bow tie pasta knows how to dress to impress. It’s classic and debonair (wine and mushrooms!) with a statement flair (Cooper® cheese!). It’s so good (and good-looking), your guests will be raving, “Mmm, this pasta! What’s it wearing?”
Ingredients
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Directions
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Cook pasta according to package instructions.
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While pasta is boiling:
Prep the veggies. Clean and slice the mushrooms, mince the garlic, and wash and trim the spinach.
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If adding steak:
Season steak with red wine vinegar, pepper, and Italian seasoning. In a medium skillet over medium heat, sear steak until cooked through, or to an internal temperature of 145°F. Cut steak into strips and let rest for 3 minutes.
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Cook the veggies:
In the same skillet from cooking the steak, heat a drizzle of olive oil. Add mushrooms, garlic, and spinach and sauté until cooked down and tender, about 3 minutes. Top with a few light splashes of red wine vinegar.
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Make the cheese sauce:
In a fresh pan, melt 2 tablespoons of butter over medium heat. Add 1 tablespoon flour, stirring to create a roux. Add milk and bring to a near boil. Add Cooper® cheese, cream of mushroom soup, and sherry cooking wine. Simmer, stirring occasionally.
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Add cheese sauce and steak to veggies, toss together, and simmer until thick. Drain pasta, add it to the pan, and stir. Remove from heat, and let sit for just a few more minutes.
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Want to accessorize? You can top this dish with extra shredded Cooper® Sharp and a sprinkle of Parmesan cheese.