Cheese, Nuts & Cranberry Pasta

Add to recipe book

Comments (2)

Top rated

Ingredients

3 cups (750 mL) penne or

any other uncooked pasta

1 tbsp (15 mL) butter

1 French shallot, chopped

2 tbsp (30 mL) flour

1/3 cup (80 mL) white wine

1 cup (250 mL) chicken or

turkey broth

1/4 cup (60 mL) milk

1/2 tsp (2 mL) dried thyme or

Provence herbs

2 cups (500 mL) various types of Canadian cheeses, grated or diced

2 tbsp (30 mL) fresh parsley, chopped

1/3 cup (80 mL) nuts, toasted and coarsely chopped

1/4 cup (60 mL) dried cranberries or

other dried fruit

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.

Cook pasta as indicated on package.

In a saucepan, melt butter over medium heat and sauté shallots 3-4 minutes. Add flour and stir well.

Pour in the wine, broth and milk while stirring with a whisk. Bring to a boil, add thyme and simmer 5 minutes.

Add cheese gradually, and parsley. Let cheese melt completely. Stir in the cooked pasta until well coated.

Serve topped with nuts and cranberries.

10 people love this recipe.

add your comment

Danielle
October 4th, 2011

I used asiago and parmesan and it was delicious! For nuts I chose almonds - maybe something else would be better, but I thought they didn't add much and it would be better without.
rona
June 24th, 2011

question: How soon should you prepare this salad before serving?