Pasta med sopp og gorgonzola oste sauce


  • 14 oz. penne pasta cooked, drained
  • 3 tbsp. butter
  • 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