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Gorgonzola & Mushroom Penne

15 minutes

25 minutes

Easy

4-6

Ingredients

★   500g penne pasta

★   500ml cream

★   150ml of white wine

★   1 vegetable stock cube

★   1 white onion diced

★   2 cloves of garlic chopped

★   100ml olive oil

★   100g sundried tomatoes

★   250g cup of mushrooms sliced

★   100g Gorgonzola cheese

★   10g cornflour

★   small bunch of basil chopped

★   rocket for garnish

Method

step one:

Bring a pan of water to a boil and add the pasta. Cook for 12 minutes or until tender. Cool under cold running water, drain and set aside. Mix the cornflour with 2 tbsp of cold water and save for later. For the crush, use a hand blender and blend the tomatoes and olive oil together. Save 2 tsbp oil for later.

 

step two:

To make the sauce, add 2 tbsp of the olive oil into a large pan over a medium heat. When the oil is hot add the onion, basil, mushrooms and garlic and fry for 8-10 minutes or until the onions have softened. Add the wine and stock cube and stir until there are no lumps, add the cream and bring to a simmer.

 

step three:

Crumble the Gorgonzola into the sauce and use the cornflour mix to thicken, it's important to do this while the sauce is at a simmer. Add the pasta and half of the rocket to the sauce to warm up for 3-4 minutes and serve immediately. Garnish with the sundried tomatoes and the rest of the rocket leaves.

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