Pasta with mushroom sauce gorgonzola and sage(Featured Chef Jeroen Meus)
Super easy
Cheap
Pasta and sage are more common in Italian cuisine, delicious with gorgonzola.
| Category: | Main courses Pastas Vegetarian |
| Seasons | |
| Cuisine Type | Italian |
| Tags: |
Ingredients
For
4
Person(s)
Ingredienten
| 400 g Penne |
| 1 tbsp Olive Oil |
| 2 piece(s) Shallot |
| 1 clove(s) of Garlic, finely chopped |
| 200 g Parisian mushroom |
| 1 tbsp Sage, finely 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 sage 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 sage, add it to the sauce.
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.
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 sage, add it to the sauce.
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.
Notes
Nutrition facts
Serving size vegetarian
Per Serving
More Details
Source
Jeroen Meus
