Boudin Blanc And Mushroom Pasta

I am submitting this recipe for Boudin Blanc And Mushroom Pasta to Presto Pasta Nights, which is being hosted this week by Ruth, the founder of this group, who blogs over at Once Upon A Feast

The recession seems here to stay and work is slowing down. Coupled with winter, things are tough. I am turning more and more to what is in my freezer. I often put things away for a rainy day, and the rainy day has arrived, both literally and figuratively. I love the rain – as long as I don’t have to drive in it. I love knowing that my herbs are getting a good soak, that my grass will be greener afterwards and I am hoping that the rain will bring with it a growth of my bougainvillea. But, while it is raining the builders cannot build, and if they cannot build they are not buying material. Some of my customers have not purchased items from us for 3 months. They are quiet and I worry for them. I worry they will not make it through this recession. Each day I see another TO LET sign on the door of a company that has closed. I am grateful we are still in business and that we will still be open when times are better. I am making a concerted effort to see what is in the freezer before I start cooking. This week I found some pasta dough and turned it into hand made Farfalloni. For this pasta dish, I made use of the left over boudin blanc from my monthly mingle post. The photograph does not do the taste any justice but at least I know I made good use of something I might have rather left for another rainy day.

Boudin Blanc And Mushroom Pasta

Boudin Blanc And Mushroom Pasta

Recipe Category: Italian
All Rights Reserved: an original recipe from Lavender and Lime


  • 15 mls olive oil
  • 100 g mushrooms, sliced
  • 1 clove garlic, chopped
  • 1 chilli, cut in half
  • 250 mls vegetable stock
  • 30 mls port
  • 1 portion boudin blanc
  • 2.5 mls mixed herbs
  • 45 mls cream
  • Salt and freshly ground black pepper to season


  • while your pasta is cooking heat the olive oil in a large frying pan
  • add the mushrooms, the garlic and the chilli
  • when the mushrooms are soft add the vegetable stock and the port
  • add the boudin blanc – I used a piping bag and piped in 1cm lengths
  • add the mixed herbs and the cream
  • remove the chilli
  • adjust the seasoning before adding the pasta

Click on the links for conversions and notes.

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