Pasta with mushroom sauce gorgonzola and oregano(Featured Chef Jeroen Meus)
| Category: | Main course Pasta Jeroen Meus |
| Seasons | |
| Cuisine Type | Italian |
| Tags: |
Ingredients
For
4
Persons
Ingredients
| 400 g Penne |
| 1 tbsp Olive Oil |
| 2 piece(s) Shallots |
| 1 clove(s) of Garlic |
| 200 g Parisian mushroom |
| 1 el Oregano, chopped |
| 100 g fresh Spinach |
| 100 g Gorgonzola |
| 1/2 dl White wine |
| 1/2 dl Cream |
| Parmesan, grated |
Pasta with mushroom sauce gorgonzola and oregano Directions
Boil or steam the penne al dente and keep it warm.
Shred the shallot and garlic.
Stew the shallot and garlic in a tablespoon of olive oil.
Cut the mushrooms in four.
Stew the mushrooms. Deglaze them with the white wine. Let the white wine boil for a while so that the alcohol can evaporate.
Add the cream and the gorgonzola.
Let the gorgonzola melt.
Wash the spinach and chop it finely.
Add the spinach to the sauce.
Finely chop the oregano and add.
Let it simmer briefly so that the spinach can cook.
Season the sauce with salt and pepper.
Mix the sauce with the pasta and serve in a deep plate.
Shred the shallot and garlic.
Stew the shallot and garlic in a tablespoon of olive oil.
Cut the mushrooms in four.
Stew the mushrooms. Deglaze them with the white wine. Let the white wine boil for a while so that the alcohol can evaporate.
Add the cream and the gorgonzola.
Let the gorgonzola melt.
Wash the spinach and chop it finely.
Add the spinach to the sauce.
Finely chop the oregano and add.
Let it simmer briefly so that the spinach can cook.
Season the sauce with salt and pepper.
Mix the sauce with the pasta and serve in a deep plate.
Sprinkle a little parmesan over the dish.
Recipe notes
Nutrition facts
vegetarian
Per Serving
