Ingredients
- 400 g penne, or other tubular pasta, reserving 1/2 cup (125 ml) of the cooking liquid
- 3 tablespoons olive oil
- 3 shallots, chopped
- 4 garlic cloves, finely sliced
- 500 g mixed mushrooms (such as oyster, shiitake, cremini), chopped into bite-sized pieces
- 4 sprigs fresh thyme, leaves removed
- 250 g gorgonzola, roughly chopped
- 100 g baby spinach leaves (about 4 handfuls)
- sea salt and freshly ground pepper, to taste
- freshly grated parmesan, to taste
Instructions
- Bring a large pot of salted water to the boil and cook the pasta according to packet instructions until al dente. Before draining, reserve 125 ml (1/2 cup) of the pasta cooking water. Drain the pasta.
- Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the shallots and cook for 2–3 minutes, stirring occasionally, until they start to soften.
- Add the mushrooms and cook for 7–8 minutes, stirring occasionally, until tender and lightly browned and any liquid they release has mostly evaporated. Add the garlic, thyme and a small pinch of salt. Cook for 1–2 minutes, stirring, until fragrant.
- Reduce the heat slightly and stir in 80 ml (1/3 cup) of the reserved pasta water, then add the Gorgonzola. Stir gently until the cheese has melted and the sauce is smooth and creamy. Do not allow the sauce to boil.
- Add the spinach and drained pasta to the pan. Toss over low heat for 1–2 minutes, until the spinach has wilted and the pasta is well coated. If needed, add a little more reserved pasta cooking water, 1 tablespoon at a time, until the sauce reaches the desired consistency. Season with salt and freshly ground black pepper to taste. Garnish with freshly grated Parmesan and serve. Enjoy!
Nutrition
Notes
- If you can find fresh tarragon, its subtle anise-like flavour is delicious with mushrooms and Gorgonzola. Add 1 tablespoon or more of chopped fresh tarragon along with the thyme. It’s entirely optional, as fresh tarragon can be difficult to find.