Pasta with mushroom sauce gorgonzola and oregano(Par le Chef Jeroen Meus)
| Catégorie: | Plat principal Pâtes Jeroen Meus |
| Saisons | |
| Cuisine Type | Italienne |
| Tags: |
Ingrédients
Pour
4
Personnes
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 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 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.
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.
Notes recette
Valeurs nutritives
végétarien
Par Portion
