Farfalle With Creamy Mushroom Gorgonzola Sauce Recipes

FARFALLE WITH CREAMY MUSHROOM GORGONZOLA SAUCE

Steps:

• Melt butter in a 2 qt saucepan over medium heat.
• When the butter starts to sizzle, add the flour and whisk until smooth, about 2 minutes.
• Gradually whisk in the milk.
• Bring the sauce to a simmer.
• Simmer for 2 minutes, whisking constantly.
• Remove from the heat.
• Add the Gorgonzola and stir until melted.
• Season the sauce with salt, pepper and crushed red pepper(if using),to taste.
• Set aside and cover to keep warm.
• Heat the oil in a heavy large skillet over medium heat.
• Add the mushrooms and sauté until tender and golden, about 12 minutes.
• Stir in the peas.
• Season to taste with salt and pepper.
• Cook farfalle according to pkg directions and drain.
• Transfer the pasta to a large bowl.
• Add the Gorgonzola sauce and mushroom mixture, and toss to coat.
• Season the pasta with salt and pepper, if needed and top with chopped chives.

FARFALLE W CREAMY MUSHROOM GORGONZOLA SAUCE

Steps:

• 1. In a large saucepan add the butter and let it melt. Add the flour and whisk for 3 minutes. Slowly add the half and half and cook until thickened. Add the Gorgonzola and let it melt.
• 2. In another pot add water and salt and bring to a boil. Add the pasta and cook until done. In another med saucepan add the oil and then add the garlic and mushrooms and cook until mushrooms are browned. Add the mushrooms to the cheese sauce. Stir in the peas. Add the pasta to the cheese sauce.
• 3. Stir and cook until warmed through

FARFALLE WITH CREAMY WILD MUSHROOM SAUCE

Steps:

• Cook pasta according to package directions, omitting salt, drain.
• In a large nonstick skillet, melt the butter over medium high heat.
• Add the mushrooms,onion, shallots, garlic, 1 tsp salt, and black pepper.
• Cook for 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.
• Add wine, cook 2 more minutes or until liquid evaporates, stirring occasionally.
• Remove from heat.
• Add pasta, cream, cheese, and parsley. Toss gently to coat.
• Stir in remaining salt.

CREAMY MUSHROOM PASTA

Steps:

• Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
• Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
• Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
• Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.