Cheese, Nuts & Cranberry Pasta

Name: Cheese, Nuts & Cranberry Pasta
Yield: 4 servings
Ingredients: 3 cups (750 mL) penne or any other short pasta; 1 tbsp (15 mL) butter; 1 French shallot chopped; 2 tbsp (30 mL) all-purpose flour; 1/3 cup (80 mL) white wine; 1 cup (250 mL) chicken 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 shredded 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 (raisins; cranberries; apricots)

This is the Cheese, Nuts & Cranberry Pasta recipe.

Prep: 15 min
Cooking: 15 min

Yields 4 servings

Ingredients

3 cups (750 mL) penne or any other short pasta
1 tbsp (15 mL) butter
1 French shallot chopped
2 tbsp (30 mL) all-purpose flour
1/3 cup (80 mL) white wine
1 cup (250 mL) chicken 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 shredded 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 (raisins, cranberries, apricots)

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Preparation

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.