Penne with Mushrooms and Asparagus in Gorgonzola Sauce
Pasta and Pizza • European
Description
Penne with Mushrooms and Asparagus in Gorgonzola Sauce
Ingredients
- Butter 1 tablespoon
- Fresh Mushrooms 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Penne rigate 10 oz
- Garlic 1 clove
- Dry White Wine to taste
- Chopped Sage Leaves ½ teaspoon
- Milk ¼ cup
- Cream (40%) 2 tablespoons
- Goat cheese 0 oz
- Asparagus 10 oz
Step-by-Step Guide
Step 1
Melt the butter in a pan, add thinly sliced mushrooms, season with salt and pepper, and cook until soft for 10 minutes.
Step 2
Boil the pasta in salted boiling water until al dente.
Step 3
Add the minced garlic and thyme to the mushrooms and sauté for another minute.
Step 4
Pour in a small amount of wine and let it evaporate slightly.
Step 5
Stir in the milk, cream, and crumbled gorgonzola. Cook the sauce for a few more minutes until slightly thickened.
Step 6
Meanwhile, steam the asparagus until tender for 3–4 minutes, cutting it into small pieces the size of penne.
Step 7
Drain the pasta and mix it with the sauce and asparagus.
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