Macaroni with Gorgonzola cream sauce

Ingredients for 4 servings:

• 500 g pasta (macaroni)
• 300 g cherry tomatoes or date tomatoes
• 300g Gorgonzola
• 300 g mushrooms
• 2 onions
• 250 ml cream, Italian cooking cream
• 2 garlic cloves
• oregano
• basil
• rosemary
• salt and pepper
• some milk

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

vegetarian with mushrooms, tomatoes, onions and Gorgonzola.

Cover and slowly melt the Gorgonzola in the cooking cream over low heat. Meanwhile, wash the vegetables, cut the mushrooms (into quarters, sixths, or eighths, depending on their size). Peel and finely chop the garlic, peel and dice the onions, and halve the tomatoes. Cook the pasta and, halfway through cooking, fry the onions and garlic with the mushrooms in a little oil until most of the liquid has evaporated. Add the tomatoes and Gorgonzola cream to the pan. Season with the herbs and season with salt and pepper. Stir gently to prevent the tender tomatoes from becoming mushy. When the pasta is al dente, serve everything together.