Penne With Mushrooms And Gorgonzola Cheese

This rich and comforting pasta dish combines earthy saut&# 195;Â©ed mushrooms with juicy plum tomatoes and fresh herbs, all tossed with tender penne. The star of the show is the creamy, pungent Gorgonzola cheese, which melts into the residual cooking liquid to create a luxurious, velvety sauce that coats every noodle. ItÃ¢ÂÂs a perfect weeknight dinner that feels indulgent without requiring hours of prep. Serve it as a hearty main course with a simple green salad and crusty bread for soaking up the extra sauce. The combination of savory, tangy, and herbal notes makes this a crowd-pleaser for Italian food lovers.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 2

Calories: 305.4

Dietary: Vegetarian

Description

This rich and comforting pasta dish combines earthy saut&# 195;Â©ed mushrooms with juicy plum tomatoes and fresh herbs, all tossed with tender penne. The star of the show is the creamy, pungent Gorgonzola cheese, which melts into the residual cooking liquid to create a luxurious, velvety sauce that coats every noodle. ItÃ¢ÂÂs a perfect weeknight dinner that feels indulgent without requiring hours of prep. Serve it as a hearty main course with a simple green salad and crusty bread for soaking up the extra sauce. The combination of savory, tangy, and herbal notes makes this a crowd-pleaser for Italian food lovers.

Ingredients

1/4 cup Olive oil
3 lg Garlic cloves, chopped
1/2 pound Mushrooms, sliced
4 Plum Tomatoes, chopped
2 tablespoon Chopped fresh basil
2 teaspoon Dried oregano
3/4 pound Penne or other tubular pasta
1/2 cup Crumbled Gorgonzola cheese (about 2 oz)

Directions

1
Bring a large pot of salted water to a boil.
2
Heat olive oil in a large heavy skillet over medium-high heat.
3
Add garlic and sautÃÂ© for 1 minute until fragrant.
4
Add mushrooms and sautÃÂ© until they begin to soften, about 5 minutes.
5
Add tomatoes, basil, and oregano to the skillet.
6
Simmer the sauce until it thickens slightly, about 5 minutes.
7
Cook penne in the boiling water until just tender but still firm to the bite.
8
Drain the pasta, reserving 1/2 cup of the cooking liquid.
9
Add the pasta and reserved cooking liquid to the sauce in the skillet.
10
Toss over medium heat until the mixture is heated through and the sauce coats the pasta evenly.
11
Season to taste with salt and pepper.
12
Transfer pasta to a serving bowl.
13
Sprinkle with Gorgonzola cheese and serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 305.4kcal

% Daily Value *
Total Fat 16.2g25%
Saturated Fat 2.2g12%
Cholesterol 0.0mg0%
Sodium 25.6mg2%
Total Carbohydrate 37.9g13%
Dietary Fiber 7.3g30%
Sugars 5.8g
Protein 8.8g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The sauce can be made up to 2 hours ahead. Let it stand at room temperature before reheating and tossing with the pasta.

If you cannot find fresh basil or oregano, you can use 1 teaspoon of dried basil and 1/2 teaspoon of dried oregano instead.

For a richer sauce, add a splash of heavy cream along with the reserved pasta water.

Gorgonzola Dolce is milder and creamier, while Gorgonzola Piccante is sharper and more pungent. Choose based on your preference for blue cheese intensity.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore creaminess.

Keywords: penne, mushrooms, gorgonzola, blue cheese, italian pasta, tomato sauce, garlic, basil, oregano, weeknight dinner, vegetarian, comfort food, easy pasta, bon appetit, sauteed mushrooms, creamy pasta

Read it online: https://www.chefs-mate.com/recipe/penne-with-mushrooms-and-gorgonzola-cheese-bon-appetit/

Penne With Mushrooms And Gorgonzola Cheese – Bon Appetit

Nutrition Facts