Pasta with mushroom sauce gorgonzola and oregano
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A delicious pasta, with mushrooms and Gorgonzola cheese.
 

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Category: Main course Pasta Jeroen Meus
Seasons
Cuisine Type Italian
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Ingredients

For 4 Persons

Ingredients

400 g Penne
1 tbsp Olive Oil
2 piece(s) Shallots
1 clove(s) of Garlic
200 g Parisian mushroom
1 el Oregano, chopped
100 g fresh Spinach
100 g Gorgonzola
1/2 dl White wine
1/2 dl Cream
Parmesan, grated

Pasta with mushroom sauce gorgonzola and oregano Directions

    Boil or steam the penne al dente and keep it warm.
     
    Shred the shallot and garlic.
    Stew the shallot and garlic in a tablespoon of olive oil.
    Cut the mushrooms in four.
    Stew the mushrooms. Deglaze them with the white wine. Let the white wine boil for a while so that the alcohol can evaporate.
    Add the cream and the gorgonzola.
    Let the gorgonzola melt.
     
    Wash the spinach and chop it finely.
    Add the spinach to the sauce.
    Finely chop the oregano and add.
    Let it simmer briefly so that the spinach can cook.
    Season the sauce with salt and pepper.
    Mix the sauce with the pasta and serve in a deep plate.
    Sprinkle a little parmesan over the dish.
     

Recipe notes

 
 

Nutrition facts

vegetarian

Per Serving

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