Pasta with mushroom and Gorgonzola sauce

Ingredients for 4 servings:

• 400 g pasta (e.g. porcini mushroom pasta)
• 5 tbsp olive oil
• 200 g mushrooms (chanterelles), sliced
• 200 g mushrooms, sliced
• 2 garlic cloves, finely chopped
• 400 g cream
• 220 g Gorgonzola, crumbled, flour as needed
• Black pepper, freshly ground
• Sea salt, from the mill
• ½ bunch flat-leaf parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

a quick, easy and delicious pasta dish

It’s in a hurry but still wants the taste to be delicious? Then you’ve come to the right place! There are different types of meat to go with it: veal fillet or pork fillet. This can be prepared whole or in medallions. I only use fresh herbs for these. If someone only wants pasta, simply leave out the meat and serve it with a nice salad. Please be careful if you add meat to it that the pasta, once everything is chopped up, is ready in 10 minutes. The most important thing in this dish is the FRESH mushrooms!!! They have NO taste from a can or jar! Cook the pasta to the desired doneness, drain and keep warm. Heat the olive oil in a large pan and add the chanterelles and button mushrooms. Immediately reduce the heat. Stir constantly. After about 5 minutes, add the garlic (if you don’t like that much, you can use just one clove) and let everything sauté for a further three minutes. Now briefly increase the heat again, add the cream, then immediately reduce the heat again and let it simmer briefly. Then add the Gorgonzola and let it melt, stirring constantly. Season to taste with salt and pepper. I make sure the pepper isn’t ground too finely. That’s it. Serve the pasta on the plate, top with the meat, and pour the sauce over it, scattering the parsley on top.