Greek Pasta with Mushrooms and Roquefort
A delicious and easy Greek pasta recipe featuring hilopites, traditional Greek egg pasta, sautéed mushrooms, tender chicken, and creamy Roquefort cheese. A comforting dish that’s perfect for a quick yet flavorful meal!
A delicious and easy Greek pasta recipe featuring hilopites, traditional Greek egg pasta, sautéed mushrooms, tender chicken, and creamy Roquefort cheese. A comforting dish that’s perfect for a quick yet flavorful meal!
Info
Prep Time:
10mCook Time:
10mDifficulty Level:
Ingredients
- 4 tbsp olive oil
- 2 spring onions, finely chopped
- 200 g mushrooms, sliced
- 60 ml dry white wine (¼ cup)
- A little cooked chicken or other cooked meat, shredded or chopped
- 3 cups Greek hilopites pasta
- 1 cup chicken or meat stock
- 100 g Roquefort cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- Thyme, to taste
- A little fresh parsley, finely chopped
Directions
Bring a pot of salted water to a boil and cook the hilopites for 3 minutes less than the cooking time indicated on the package. Drain and set aside.
Heat the olive oil in a large saucepan over medium heat. Add the chopped spring onions and sauté for 1–2 minutes, until softened.
Stir in the sliced mushrooms and sauté for another 2–3 minutes.
Add the cooked chicken or other meat. Season with freshly ground black pepper and thyme, stirring to combine.
Pour in the white wine and allow it to simmer briefly, scraping up any flavourful bits from the bottom of the pan.
Add the Roquefort cheese, partially cooked pasta, and stock. Stir gently to combine.
Taste and add salt sparingly, as Roquefort is naturally salty. Cook over high heat for 2–3 minutes, stirring, until the sauce thickens and becomes creamy.
Serve immediately, garnished with the chopped fresh parsley.
Recipe Tips
Roquefort has a strong, salty flavor, so taste the sauce before adding extra salt. For an even creamier finish, reserve a little pasta cooking water and add a splash if the sauce becomes too thick.
