Summary

Ingredients

• 500 g pasta, (macaroni)
• 300 g cherry tomato (s) or date tomatoes
• 300 g Goronzola
• 300 g mushrooms
• 2 onions)
• 250 ml heavy cream, Italian cooking cream
• 2 cloves garlic)
• oregano
• basil
• rosemary
• salt and pepper
• some Milk

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Instructions

1. Cover and slowly melt the Gorgonzola in the cooking cream on a low heat.
2. In the meantime, wash the vegetables and cut the mushrooms (quarter, sixth or eighth, depending on the size). Peel and finely chop the garlic, peel and dice the onions. halve the tomatoes.
3. Boil the pasta and, halfway through the cooking time, fry the onions, garlic and mushrooms in a little oil until most of the liquid has boiled away. Add the tomatoes and Gorgonzola cream to the pan. Season with the herbs and season with salt and pepper. Stir gently so that the tender tomatoes don`t get mushy.
4. When the pasta is al dente, serve everything together.