Pasta Dishes


There’s nothing more comforting than a bowl of creamy pasta made with island dairy.


1/4 cup + 2 tablespoons of butter

2 packages mushrooms, sliced

2 cloves garlic, minced

1 cup sherry cooking wine (or dry white wine)

1 cup heavy cream

1 cup aged white cheddar

1/2 cup panko breadcrumbs

250g dry pasta (we used pappardelle)

salt and pepper

fresh herbs for garnish


- In a large skillet, fry mushrooms over medium high heat in 2 batches with 2 tablespoons of butter for each batch. Reserve 1/2 cup cooked mushrooms and set aside.

- Add garlic and cook for a minute. De-glaze remaining mushrooms with wine and let reduce by half.

- Add cream and turn heat to low. Stir frequently and add cheese when cream starts to reduce and thicken.

- In a small frying pan, toast breadcrumbs in remaining butter over medium heat until golden. Set aside.

- In a large pot, boil pasta according to package. Reserve 1 cup pasta water and add cooked pasta to sauce. Cook for 2-3 minutes, stirring constantly. Add pasta water to thin as needed.

- Plate pasta and garnish with breadcrumbs, herbs and season with salt and pepper.

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Learn more about dairy in Prince Edward Island.

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