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Spinach ribbon pasta with oyster mushroom and Gorgonzola sauce

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Ingredients for 4 servings:

  • 400 g tagliatelle, green
  • salt water
  • 300 g oyster mushrooms
  • 100 g gorgonzola (cream gorgonzola)
  • 1 vegetable onion(s), finely diced
  • 200 ml cream
  • 40 g herb butter
  • 20 g basil (frozen)
  • some sea salt
  • some pepper, black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick pasta dish with class

Sauté the finely diced onion in the herb butter until translucent. Finely chop the oyster mushrooms and add them to the onions. Sauté everything vigorously until almost all the liquid has evaporated. Add the Gorgonzola in small pieces. Top with the cream and simmer over low heat, stirring frequently, until the Gorgonzola has dissolved. Cook the pasta in plenty of boiling salted water until al dente. Drain the pasta and toss with the sauce. Season to taste with salt, pepper, and basil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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