Served at the 2021 Say Cheese Wine Trail, Adam Puchta Winery
16 oz. Penne pasta noodles
4 Tbsp Butter
1/2 yellow onion, chopped
2 Tbsp flour
1 cup heavy Whipping Cream
6 oz. Baetje Farms Coeur de la Creme Herbs de Provence
1/2 tsp White pepper
1 tsp Garlic salt
1 tsp Herbs de Provence seasoning
Fill large pasta pot with water and salt liberally. Bring to rolling boil. Add penne pasta to salted water and cook to al dente. While pasta cooks, melt butter over low heat in a medium saucepan. Add onions and cook until translucent, sprinkle flour over the onion and butter mixture and cook for another minute until the roux begins to thicken. Reduce heat and then add 1/2 cup of heavy Whipping Cream and Coeur de la Creme Herbs de Provence, stir gently to incorporate. Add emaining heavy whipping cream to the mixture and slowly bring to bubbling. Add garlic salt, white pepper, and Herbs de Provence seasoning to sauce and stir well to combine. Remove sauce from heat and strain pasta from water. Pour sauce over penne pasta and stir to coat evenly. Top with shavings of Asiago nd Parmesan cheese.
Serve with Adam Puchta Winery Vidal Blanc.
