Executive Chef Jose Paul Farias of Vintage 95 in Downtown Chandler likes this recipe for creamy Portobello pasta because it doesn’t dirty a lot of dishes. And that’s a plus whether you’re cooking at a restaurant or at home. “It’s essentially one pan and then a pot of boiling water,” he says.
The recipe listed below is fairly straightforward, Farias says, but there are two important variables to consider: When you cook the pasta, be sure to rinse thoroughly to stop the cooking process as well as to remove excess starch; and when adding goat cheese to the sauce, let it melt rather than cook it into high heat or you’ll get a grainy texture and the cheese will separate.
