- 14 oz. penne pasta cooked, drained
- 3 tbsp. butter
- 1 lb. sliced mushrooms
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 8 oz. crumbled gorgonzola cheese
- salt & pepper to taste
- litt nutmeg
In a large skillet over medium heat, melt the butter.
Add mushrooms, and cook until they’re browned and tender, about 10 minutes.
Add garlic, and saute for about 1 minute, or until garlic is golden.
Add heavy cream and chicken broth, and bring to a simmer.
Cook until slightly thickened, about 3-4 minutes.
Remove from heat, and add gorgonzola cheese, stirring until creamy.
Season with salt and pepper. Serve immediately.
Kan lages med Gnocchi også