Pasta Soufflé with Mushroom Filling

Preparation info

  • Makes


    • Difficulty


Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

This pasta dish takes a little more effort than most of the pasta recipes in this book, but the separate elements are not at all difficult and can, in part, be made well before baking and assembled at the last minute. A pasta soufflé won’t rise quite like a cheese soufflé, but it looks impressive and is a good dish for a special family meal or company. Both spinach linguine and egg pasta, fresh or dried, are delicious here.

There are three parts to this dish—the noodles, the white sauce, and the mushrooms. The sauce will need 25 minutes to cook, so start it first.