Recipe Ideas: Gorgonzola & Mushroom Penne

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.