Pasta in a Gorgonzola Sauce with Spinach, Mushrooms and Fresh Herbs
Pasta in a gorgonzola sauce with spinach and fresh herb flavors meld nicely with the mix of oyster, shiitake and cremini mushrooms. The result is a quick and delicious.
Course
Main Course
Category
Italian
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings4
AutorElle
Ingredients
400gpenne,or other tubular pasta, reserving 1/4 cup (60 ml) of the cooking liquid
1/3cupextra-virgin olive oil
3shallots,chopped
4garlic cloves,finely sliced
500gmixed mushrooms (such as oyster, shiitake, cremini), chopped into bite-sized pieces
4sprigs fresh thyme,leaves removed
2tablespoonsfresh chopped marjoram
250ggorgonzola,roughly chopped
200gbaby spinach leaves(about 5-6 handfuls)
sea salt and freshly ground pepper,to taste
freshly grated parmesan,to taste
Method
Bring a large pot of salted water to the boil and cook the pasta according to packet instructions until al dente. Drain, reserving about 1/4 cup (60 ml) of the cooking liquid.
Meanwhile, in a large deep skillet, sauté shallots and garlic in 3 tablespoons of the olive oil over medium-high heat, stirring until lightly browned, about 3 minutes. Add the mushrooms and a pinch salt. Continue to cook over medium-high heat, stirring occasionally, until mushrooms are tender; about 5 minutes.
Drain pasta and return to the saucepan; toss with remaining olive oil, mushroom mixture, fresh herbs, gorgonzola and finally the spinach. Stir in one tablespoon of the cooking liquid at a time until sauce reaches the desired consistency and the spinach has wilted. Season pasta with salt and pepper. Garnish with parmesan and serve immediately.