Sep 02 2026
Restaurants›River Oak Chophouse›Garden Pasta Recipe

Garden Pasta Recipe

Inspired by River Oak Chophouse
Time40m
Serves4

Campanelle pasta, pan roasted wild mushrooms, Swiss chard, cherry tomatoes, onions, garlic and creamy house-made alfredo sauce.

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Ingredients

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Pasta & Sauce Base

Vegetables & Aromatics

Finishing & Garnish

Method

Pasta & Sauce Base

  1. 1

    Cook pasta

    Bring a large pot of salted water to a rolling boil. Add campanelle and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of the starchy pasta water, then drain pasta and set aside.

  2. 2

    Make roux and warm dairy

    In a medium saucepan over medium heat, melt 3 tbs butter with 1 tbs olive oil. Add 2 tbs flour and whisk continuously for 1–2 minutes until the raw flour scent is gone and the mixture is pale golden.

  3. 3

    Finish Alfredo sauce

    Slowly whisk in 1 1/2 cups whole milk and 1/2 cup heavy cream, a little at a time to avoid lumps. Bring to a gentle simmer, whisking, and cook until sauce thickens enough to coat the back of a spoon, about 4–6 minutes. Reduce heat to low and stir in 1 cup grated Parmesan until melted and smooth. Season with 1 tsp salt, 1/2 tsp black pepper and 1/8 tsp grated nutmeg (if using). Keep sauce on the lowest heat, stirring occasionally.

Vegetables & Aromatics

  1. 4

    Prepare mushrooms

    While pasta cooks, heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When hot, add the sliced mushrooms in a single layer (work in batches if necessary). Let mushrooms brown without stirring for 2–3 minutes, then stir and continue to cook until deep golden and most moisture has evaporated, about 4–6 more minutes. Season with 1/4 tsp salt and a pinch of black pepper. Transfer browned mushrooms to a bowl and set aside.

  2. 5

    Sauté aromatics and chard stems

    In the same skillet, add the remaining 1 tbs olive oil. Add the thinly sliced onion and sauté over medium heat until soft and translucent, 4–5 minutes. Add the minced garlic and chopped Swiss chard stems (if stems are thick) and cook for 1–2 minutes until fragrant.

  3. 6

    Add chard leaves and tomatoes

    Add the chopped Swiss chard leaves and halved cherry tomatoes to the skillet. Cook, stirring, until the chard wilts and the tomatoes soften and begin to blister, about 3–4 minutes. Stir in 1/4 tsp salt and 1/4 tsp red pepper flakes (if using). Return the mushrooms to the skillet and combine. Taste and adjust seasoning.

Combine & Finish

  1. 7

    Toss pasta with sauce and vegetables

    Add the drained pasta to the skillet with the vegetables (if your skillet is too small, combine in the saucepan with the sauce). Pour the warm Alfredo sauce over the pasta and vegetables. Toss gently to combine. If the sauce seems too thick, add reserved pasta water 1/4 cup at a time until you reach a silky, coating consistency (use up to 1 cup). Stir in 2 tbs chopped parsley and 1 tsp lemon zest (if using) to brighten the dish.

  2. 8

    Adjust seasoning and serve

    Taste and adjust salt and pepper as needed. Plate the garden pasta and finish each portion with an additional sprinkle of grated Parmesan and a grind of black pepper. Serve immediately.

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