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Fusilli with Gorgonzola and Mushroom Sauce

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Serves: 4
250g / 9 oz Gorgonzola cheese, crumbled
salt and pepper
2 tbsp chopped fresh flat-leaf parsley, to garnish
350g /12 oz dried fusilli
3 tbsp olive oil
350g / 12 oz wild mushrooms or button mushrooms, sliced
1 garlic clove, finely chopped
400ml / 14 fl oz double cream

Bring a large saucepan of lightly salted water to the boil. Add the pasta, return to the boil and cook for 8-10 minutes, or until tender but still firm to the bite.

Meanwhile. heat the olive oil in a heavy-based saucepan, Add the mushrooms and cook over a low heat. stirring frequently, for 5 minutes. Add the garlic and cook for a further 2 minutes.

Add the cream, bring to the boil and cook for I minute until slightly thickened. Stir in the cheese and cook over a low heat until it has melted. Do not allow the sauce to boil once the cheese has been added, Season to taste with salt and pepper and remove the saucepan from the heat.

Drain the pasta and tip it into the sauce. Toss well to coat. then serve immediately, garnished with the parsley.

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