Spaghetti with mushrooms, carrots and Gorgonzola sauce

Ingredients for 4 servings:

• 200 ml vegetable stock
• 1 cup whipped cream or Cremefine for cooking, 200 ml
• 100g Gorgonzola
• Salt and pepper, black, freshly ground
• 3 carrots
• 250 g mushrooms, brown
• 400g spaghetti
• some olive oil
• some butter, herb butter or chili butter
• 50 g walnuts
• 2 tbsp fresh parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Bring the vegetable stock to a boil in a saucepan with the heavy cream or creme fine, then reduce by about half. Cut the Gorgonzola into pieces, add it, and melt while stirring. Season with salt and pepper. Clean, peel, and rinse the carrots, then peel strips using a vegetable peeler. Blanch the carrot strips in a little salted water for about 2 minutes. Then remove them, refresh them in iced water, and drain well. Clean the mushrooms and, depending on their size, halve, quarter, or slice them. Cook the spaghetti in plenty of boiling salted water until al dente. Slowly heat a little olive oil in a wok or large frying pan and melt the butter, herb butter, or chili butter, then sauté the mushrooms. Add the carrot strips and season with salt and pepper. Roughly chop the walnuts. Drain the cooked spaghetti, add it to the mushroom and carrot pan, and toss or mix in. Then arrange on deep plates, spread the Gorgonzola sauce over it, and sprinkle with the chopped walnuts and chopped parsley.