Pasta with mushroom sauce gorgonzola and sage(Par le Chef Jeroen Meus)
Super facile
Très bon marché
Pasta and sage are more common in Italian cuisine, delicious with gorgonzola.
| Catégorie: | Plat principal Pâtes Végétarien Jeroen Meus |
| Saisons | |
| Cuisine Type | Italienne |
| Tags: |
Ingrédients
Pour
4
Personnes
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 Instructions
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.
