Pasta with chanterelles and mushrooms from the oven

Ingredients for 4 servings:

• 500 g pasta, e.g. penne or tagliatelle, cooked al dente
• 60 g herb butter
• 1 bunch of spring onions, sliced ​​into thin rings
• 400 g chanterelles, cleaned
• 400 g mushrooms, quartered
• 1 tsp pepper, green, pickled
• 2 sprig(s) rosemary, the chopped needles of it
• Nutmeg, freshly grated
• Salt
• 200 g Gorgonzola, diced
• 200 ml cream
• 100 ml milk
• 100 ml vegetable stock

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Place the drained pasta in a baking dish. Melt the herb butter, sauté the spring onions until translucent, add the mushrooms, and sauté briefly. Stir in the green peppercorns and rosemary. Pour in the cream, milk, and vegetable stock. Season the mushroom mixture generously with nutmeg and salt, and spread it over the pasta. Add the Gorgonzola cubes and cover the dish with aluminum foil. Bake for approximately 30 minutes in an oven preheated to 200°C (top/bottom heat).