Creamy Mustard Pasta

When I think pasta, my head usually gets stuck on one of two kinds of sauces: tomato-based or garlic & cream-based. So imagine my delight when I saw a mustard-based sauce over at Thyme for Cooking. In retrospect, it doesn’t seem at all far-fetched, but it was eye opening at the time, so I had to try my hand at Creamy Mustard Pasta.

This dish is very largely inspired by Katie’s dish and I am very glad I tried it (not to mention beans in pasta, another new idea!)–as soon as we ran out, my wife demanded another batch be made promptly. I wanted something colorful and just full of earthy, vegetal flavors, so there’s a lot of that going on here: peppers, mushrooms, artichokes, kidney beans, pine nuts, etc. This was all tossed with bow-tie pasta (I usually don’t venture far away from linguine, so this made for a more “fun” looking dish), small pieces… click to read more…

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