{"id":60298,"date":"2015-01-19T19:34:10","date_gmt":"2015-01-19T18:34:10","guid":{"rendered":"https:\/\/ellerepublic.de\/pasta-mit-spinat-pilzen\/"},"modified":"2020-06-03T21:23:45","modified_gmt":"2020-06-03T19:23:45","slug":"pasta-in-a-gorgonzola-sauce-spinach-mushrooms","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/pasta-in-a-gorgonzola-sauce-spinach-mushrooms\/","title":{"rendered":"Pasta in a Gorgonzola Sauce with Spinach, Mushrooms and Fresh Herbs"},"content":{"rendered":"

This dish is inspired by a pizza that ABSOLUTELY love and used to quite often make for myself. I remember this phase well. I constantly had a hankering for wild mushrooms, gorgonzola and spinach. Something I secretly enjoyed when I had evenings on my own. Yes, we all have people in our lives that have a distain for stinky, moldy cheese. Mmmm, and how I love the combination. Not wanting to go through all the effort of making pizza dough (or the thought over eating waaay too many slices, this risk is always there!), I decided to give it a try with pasta. The result is a quick and deliciously rich dish delivered in less than 20 minutes.<\/p>\n

Using fresh vs. dry herbs for this Pasta in a Gorgonzola Sauce recipe<\/h2>\n

I use fresh thyme and marjoram as I think the flavors meld nicely with the mushrooms and the gorgonzola sauce. Dried herbs can also be used if fresh aren\u2019t on hand. I use the general rule of thumb: 1 tablespoons fresh = 1 teaspoon dry. I also add dry herbs early on during the cooking so that the flavors have time to develop and infuse themselves. Fresh herbs are best added near or at the end to finish off a dish.
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Marjoram versus Oregano<\/h2>\n

As for marjoram\u2026.ever wonder what the difference between marjoram and oregano is? Often used interchangeably, there are some subtle differences. Consider marjoram, the sweeter, calmer, delicate twin to oregano. Oregano being the zesty, peppery, bolder of the two. Because of its delicacy, marjoram is more suited to lighter dishes, such as chicken and seafood\u2026and in this case mushrooms. Oregano on the other hand, is bold and spicy and best paired with tomato sauces or heartier meat dishes. Sure go ahead, the flavors won’t be wildly different if you use one in place of the other.<\/p>\n

Want to know more? Here\u2019s a good explanation: marjoram versus oregano<\/span><\/a><\/span><\/p>\n

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Pasta in a Gorgonzola Sauce with Spinach, Mushrooms and Fresh Herbs<\/h2>
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