Wild Mushroom & Herb Gratin Protein Pasta


Wild Mushroom & Herb Gratin Protein Pasta

Compartir en:

Take your taste buds on a savory ride. This comforting and delectable recipe combines all things creamy with mushrooms, herbs, and our Protein Pasta made from wild Alaska pollock.

20 min
  1. To prepare sauce, melt butter in saucepan. Add flour and whisk over low heat.
  2. Add cream and lobster base or stock. Bring to a simmer.
  3. Add Pecorino cheese and continue whisking until cheese has melted and sauce is smooth. Hold warm until needed.
  4. To prepare mushrooms, heat olive oil in a saucepan. Add shallots and garlic and sauté for 1 minute.
  5. Add a variety of sliced wild mushrooms and Brandy. Sauté until mushrooms are tender.
  6. Season with black pepper and chopped herbs.
  7. Add Protein Pasta and toss until all is hot.


To assemble:
Place Protein Pasta with mushrooms onto an ovenable plate. Drizzle sauce on top and sprinkle with cracker crumbs. Place plate under a broiler until the sauce and crumbs are golden brown.

2 comensales 2 comensales
Recipe for 2 people



  • Butter 1 TBSP
  • Flour ½ TBSP
  • Heavy Cream 1 Cup
  • Lobster Base or stock 1 tsp
  • Pecorino Romano Cheese, shredded ¼ cup

Mushroom Gratin:

  • Olive Oil 1 ½ TBSP
  • Shallots, minced 1 tsp
  • Garlic, chopped ½ tsp
  • Wild Mushrooms, sliced 1 ½ cup
  • Brandy 1 TBSP
  • Black Pepper ½ tsp
  • Thyme, chopped 1 tsp
  • Rosemary, chopped 1 tsp
  • 1 bag Pescanova Protein Pasta
  • Ritz Cracker Crumbs ¼ cup