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Penne With Mushrooms And Gorgonzola Cheese

fast.cook's picture
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 3 Clove (15 gm), chopped (Large Cloves)
  Mushrooms 1⁄2 Pound, sliced
  Plum tomatoes 4 , chopped
  Chopped basil/2 teaspoon dried basil 2 Tablespoon
  Dried oregano/2 teaspoon dried oregano 2 Tablespoon
  Penne pasta/Other tubular pasta 3⁄4 Pound
  Gorgonzola cheese/Blue cheese 1⁄2 Cup (8 tbs), crumbled
  Salt To Taste
  Pepper To Taste

Heat olive oil in heavy large skillet over medium high heat.
Add garlic; saute 1 minute.
Add mushrooms; saute until beginning to soften, about 5 minutes.
Add tomatoes, basil and oregano and simmer until sauce thickens slightly, about 5 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
Cook penne in large pot of boiling salted water until just tender but still firm to bite.
Drain, reserving 1/2 cup cooking liquid.
Add pasta and cooking liquid to sauce in skillet.
Toss over medium heat until mixture is heated through and sauce coats pasta.
Season to taste with salt and pepper.
Transfer pasta to bowl.
Sprinkle with Gorgonzola cheese and serve.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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Penne With Mushrooms And Gorgonzola Cheese Recipe