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 of chicken, and rich, thick, creamy mustard sauce.

The result was really tasty, hearty, and surprisingly filling for what looked like an innocent, light pasta dish–the beans packed a lot more “weight” than I gave them credit for. The sauce was mildly (but still distinctly) mustardy, creamy, and had a pleasantly full feeling in the mouth. The leek, shallot, and mushroom tastes are subtle, just sort of lingering in the back, but giving things that earthy tinge. The pine nuts just give a nice, light bit of crunch to the dish. This dish is my entry for this week’s Presto Pasta Nights, which is guest hosted this week by Kevin at Closet Cooking.

  • olive oil
  • 1 lb “bulky” pasta (I used bowtie)
  • 1 shallot
  • 6 cloves garlic
  • 1 leek
  • 8 oz dried porcini mushrooms
  • ~1.75 lb chicken thighs
  • Seasoning
    • flour
    • salt
    • pepper
    • smoked paprika
    • ground mustard
    • ground thyme
  • 1 can (~15 oz) red/kidney beans
  • 1 red bell pepper
  • 3/4 cup white wine
  • 1/2 cup heavy cream
  • 1/2 cup stock
  • 2 Tbsp dijon
  • 1 Tbsp stone ground mustard
  • 1 Tbsp cornstarch (in the stock)
  • ~1/4 cup artichoke hearts
  • handful of toasted pinenuts
  • 1/4 cup parsely
  • 1/4 cup basil
  • juice of 1/2 lemon

Begin by preparing all of the fresh ingredients. Mince the shallots, leek (and rinse it well!), and garlic finely. Dice the pepper, chop the mushrooms, coarsely chop the artichoke hearts (I used from a jar…I know, I know!), and chop up the fresh herbs.

Now, chop up the chicken into bite-sized chunks, trimming any excess fat. Mix the spices in a bowl and toss the chicken to partially coat it all over. Dredge in flour and sauté in olive oil for 10-15 minutes or until cooked through. Set the cooked chicken aside.

If you need additional oil and/or butter in the pan, add it and get it hot again. Sauté the shallot, leek, and pepper for about 5 minutes to soften them up a bit, after which, you should add the garlic and artichoke hearts for another 2 minutes.

Finally, add in the mushrooms with a dash of salt, sautéing for 5-10 minutes more, or until the mushrooms finally are just on the verge of caramelizing a bit. Deglaze the pan with wine and all but a tablespoon or so of the stock, scraping any brown bits off of the bottom.

Some time during all of this, you should start cooking the pasta per package directions so it is drained and ready just when you need it. Also, briefly toast some pine nuts in a dry pan (for somewhere under 5 minutes–you don’t want to burn them) and set them aside.

Off to the side, make a slurry of the remaining stock and the cornstarch, stirring well until totally mixed and no clumps remain. Set this aside.

As the liquid simmers, add in both mustards, the cream, lemon juice, and herbs, continuing to simmer for about 5-10 minutes, after which, you should quickly stir in the cornstarch slurry to thicken the sauce up, let simmer for a minute more, and then remove from heat.

In a large bowl, toss the pasta, chicken, and sauce until the sauce has coated everything well. Lastly, add in the beans, tossing a bit more gently (so as not to mash them up and discolor everything) along with some pine nuts.


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26 Responses to “Creamy Mustard Pasta”

  1. Ivy Says:

    How can you go wrong with all these beautiful ingredients? The Italians call them farfalle (butterflies) and you’ve made some lovely, colourful butterflies. Next time I make them I shall try something with mustard. I love the idea.

  2. Jeff Says:

    Nicely done and looks sexy. Great flavors and :drool:

  3. Jeff Says:

    p.s. love the new layout. Good colors and good job on the new logo.

  4. cakewardrobe Says:

    This should be entered in sexy pasta night :) I mean look at the chemistry of the flavors! I do’nt have to taste it to taste the YUM!

  5. noble pig Says:

    This looks amazing Mike. I love the idea os the sauce and all the additions. Awesome.

  6. We Are Never Full Says:

    very interesting combo I never would’ve thought of doing. but now that i think of it, i’d love to try this with some kale or mustard greens tossed in! delish… and creative!

  7. Kevin Says:

    I really like the sound of a creamy mustard sauce for pasta! I be the beans added even more creaminess. Thanks for sharing with Presto Pasta Nights!

  8. Ginny Says:

    Looks delicious! : )

  9. Susan from Food Blogga Says:

    Lovely pasta, Mike. And there’s just something about pine nuts in pasta that I just adore.

  10. Judy Says:

    Oh I love this Mike! We do something very similar but use rice instead of the pasta but the mustard still shines in it! I guess I need to try it with pasta now!

  11. grace Says:

    mustard! with pasta! i’ve definitely never thought of combining the two, but i’m crazy about mustard so i’m bound to love it. what an awesome alternative to tomato and cream sauces!

  12. kittie Says:

    Great dish – I’ve added mustard to mac and cheese before, but had never thought about trying anything like this sauce.

    Loving the new look too :)

  13. Bellini Valli Says:

    They have said it all Mike. How delicious does this soudn:D

  14. nina Says:

    This dish has a serious yum-factor and I am moving this in place of tomorrow nights menu -meatballs and spaghetti.

  15. RecipeGirl Says:

    Mustard sauce on pasta sounds terrific! I love the new look of your site. Good job!!

  16. Sandie Says:

    I don’t know which is more eye catching…this recipe or the new look of your blog!

    I really dig what you’ve done to the place. Nice, albeit subtle change. Good job, Mike.

  17. peabody Says:

    Oh, I like the use of the mustard. My husband would love this for dinner one night.

  18. cookinpanda Says:

    Really dense and hearty dish, and a really interesting combination of ingredients here.

  19. Helene Says:

    OK another one on my ‘to try’ list. You make me want to try all your recipes. Have a good w-end :)

  20. holler Says:

    Gorgeous photo Mike! I am going to try this, minus the chicken. It sounds great, a little it different and of course you had me when you mentioned there was mshrooms in it .

  21. leslie Says:

    This look divine!!!
    Also thanks for visiting my site and commenting on My Banana bread! It is truly yummy!!!!
    Came back and visit anytime!!!

  22. Ruth Says:

    Creamy mustard sauce…how excellent! Thanks for sharing with Presto Pasta Nights.

  23. heather Says:

    oh, wow, this sounds delicious! I bet it would even be tasty cold, as a pasta salad. How creative!

  24. Allison Says:

    I made this on Tuesday evening for my boyfriend and my brother, who is a chef. They both raved about it, and I too found it to be delicious, filling, and just rich enough without being too much. I added kale for at the same time as the mushrooms, and I cut down the amount of dried porcini to 2 oz. because dried porcini in New York is crazy expensive! You could still taste plenty of the mushroom flavor, and the kale gave it a nice green note – I think any hearty green like collards or chard would be a great addition.

    I just finished the leftovers for lunch, and it’s maybe even more delicious cold – the yummiest pasta salad ever! I’ll definitely be making this again – thanks for a great recipe.

  25. ciupercarii Says:

    Yummyyy! Yummmyyyyy!

  26. Sophie Says:

    Your farfalle with that beautiful sauce lokks so divine!! can I have that to eat right now? MMMMM…

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