Smoked Gouda Fusili


by: Seafield Farm

Smoky and seductive, this pasta dish is familiar enough to be comforting, but unique enough to raise a few eyebrows.


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serves: 4

whole 375g dried wheat Fusilli

4 tbsp olive oil, divided

1 cup cremini mushrooms, sliced

1/2 red bell pepper, diced

1 1/2 tbsp fresh rosemary, finely chopped

1 cup smoked Gouda, shredded

1 cup milk (I used 1%)

2 tbsp butter

2 tbsp flour

1 1/2 tbsp whole grain mustard

Salt and pepper to taste

Nutrition Facts
Smoked Gouda Fusili

Servings Per Recipe: 4

Amount per Serving

Calories: 756

  • Total Fat: 38.7 g
  •     Saturated Fat: 16 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 78 mg
  • Sodium: 889.6 mg
  • Total Carbs: 82.3 g
  •     Dietary Fiber: 12.8 g
  •     Sugars: 5.3 g
  • Protein: 25.9 g

how is this calculated?

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1.  Fill a large pot with water and bring to a boil over high heat.

2.  Liberally salt the water and add pasta.

3.  Cook according to package directions or until al dente.

4.  Drain and toss with 2 tbsp of olive oil. Set aside.

5.  In a large skillet heat the rest of the olive oil over medium heat.

6.  Add mushrooms, red pepper and rosemary. Sauté until tender.

7.  Remove from heat and set aside.

8.  In a small saucepan melt butter over moderate heat.

9.  Whisk in the flour until it forms a paste.

10.  Slowly whisk in milk until combined.

11.  Cook until slightly thickened.

12.  Reduce heat and whisk in cheese, stirring constantly until melted and fully incorporated.

13.  Add mushrooms, pepper and rosemary to the sauce and stir to combine.

14.  Pour over pasta and toss until coated.

15.  Serve immediately with extra Gouda.

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