Pasta with Mushroom Gorgonzola Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g noodles (e.. porcini mushroom noodles)
- 5 tablespoon olive oil
- 200 g mushrooms, (Eerline), cut into slices
- 200 g mushrooms, sliced
- 2 clove (s) garlic, finely chopped
- 400 g cream
- 220 g Goronzola, crumbled, Mehe as required
- Black pepper from the mill
- Sea salt, from the mill
- 0.5 ½ bunch parsley, smooth, chopped
Print Recipe
Pin Recipe Instructions
- It is pressing and should still taste delicious? Then you are right here! There are also different types of meat: veal fillet or pork fillet. This can be prepared whole or in medallions. I only use fresh herbs for this. If someone only likes pasta, just leave out the meat and add a nice salad.
- Please be careful when you make meat so that the noodles are ready in 10 minutes when everything is cut into small pieces.
- The most important thing about this dish are the FRESH mushrooms !!! They have NO taste from the can or glass!
- Let the pasta cook to the desired degree of doneness, drain and keep warm.
- Heat the olive oil in a large pan and add the mushrooms and mushrooms. Immediately down with the temperature. Stir steadily. After about 5 minutes you add the garlic (if you don`t like that much, you can only use one toe) and let everything simmer for another three minutes. Now turn the temperature up again briefly, add the cream and immediately lower the temperature again and simmer briefly, then add the Gorgonzola and let it melt while stirring constantly. Now taste the whole thing with salt and pepper. When it comes to pepper, I make sure that it is not ground too finely.
- That`s it already.
- Place the pasta on the plate and the meat over it and spread the sauce over it and spread the parsley on it.
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