John Myers
Ingredients for 4 servings:
- 4 portions of pasta of your choice, e.g., fresh orechiette or tagliolini
- 130 g shelled walnuts
- 1 handful of porcini mushrooms, dried or mixed dried mushrooms
- 2 garlic cloves
- 200 ml cream
- 120 g Gorgonzola
- 2 tsp maple syrup
- 2 tsp sauce thickener, optional
- Salt
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
Pasta with a simple but very aromatic creamy walnut sauce
Cook pasta al dente in salted water according to the instructions. Do not discard the pasta water. For the sauce, pour a cup of hot water over the dried mushrooms and let them soak for about 10 minutes. Reserve a few walnut halves for garnish, and chop the remaining walnuts medium-coarsely. Roast them in a pan without fat. Press in both garlic cloves. Squeeze the mushrooms and deglaze the walnuts with the mushroom water. Remove the rind from the Gorgonzola and melt it in the walnut mixture over low heat. Either chop the mushrooms very finely or finely. Add to the sauce. If the sauce is too thick, carefully add just enough pasta water until the sauce is thick enough. Add the maple syrup and cream and season with salt. Adjust the sauce thickness or pasta water for desired consistency. Season to taste and add more salt if necessary. Just before serving, mix the cooked pasta with the sauce, roughly break up the remaining walnut halves and scatter them on top as garnish. Serve immediately. Tips: Be sure to use a dried mushroom mix that contains porcini mushrooms. The dried porcini mushrooms are the secret star of this sauce, as they enhance the walnut flavor even more. The Gorgonzola note is noticeable, but milder compared to other Gorgonzola sauces. For the pasta, I recommend fresh pasta from the refrigerated counter, such as orechiette, tagliolini, or even gnocchi. The creamy trio of walnuts, porcini mushrooms, and Gorgonzola, rounded off with the light sweetness and caramel note of maple syrup, tastes fantastic.
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