Main Dishesclosetcooking
Penne with Asparagus and Mushrooms in a Gorgonzola Sauce
I tend to do my grocery shopping on Saturdays so Friday nights dinner very often turns into a clean out the fridge meal. This week I was enjoying the flavour combos of mushrooms and gorgonzola
👥 2 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Melt the butter in a pan.
butter1 tablespoon
2
Add the mushrooms, season with salt and pepper and saute until tender, about ⏱️ 10 minutes.
mushrooms (sliced)4 ounces
3
Add the pasta to boiling water and cook until al dente, abut ⏱️ 7-10 minutes.
4
Add the garlic and thyme to the pan and saute until fragrant, about a minute.
garlic (chopped)1 clove
5
Add the white wine and deglaze the pan.
6
Add the milk, heavy cream and gorgonzola.
heavy cream2 tablespoonsgorgonzola (crumbled)1 ounce
7
Place the asparagus into a primed steamer until tender, about ⏱️ 3-4 minutes.
8
Simmer the sauce until it thickens, several minutes.
9
Drain the pasta and toss in the gorgonzola sauce along with the asparagus and mushrooms.
gorgonzola (crumbled)1 ouncemushrooms (sliced)4 ounces
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