Penne And Mushrooms With Gorgonzolo Sauce Recipes

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MUSHROOM-GORGONZOLA CREAM SAUCE



Mushroom-Gorgonzola Cream Sauce image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.

PENNE GORGONZOLA WITH CHICKEN



Penne Gorgonzola with Chicken image

This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. -George Schroeder, Port Murray, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 11

1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

Nutrition Facts : Calories 489 calories, Fat 23g fat (14g saturated fat), Cholesterol 97mg cholesterol, Sodium 453mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.

PENNE AND MUSHROOMS WITH GORGONZOLO SAUCE



Penne and Mushrooms with Gorgonzolo Sauce image

Flavor a creamy gorgonzola sauce with sherry and Parmesan for this pasta recipe. Penne and Mushrooms with Gorgonzola Sauce is topped with onions & garlic.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 8 servings.

Number Of Ingredients 9

1 pkg. (16 oz.) penne pasta, uncooked
2 tsp. olive oil
2 cups sliced mushrooms
1 medium onion, sliced
2 cloves garlic, minced
2 cups half-and-half
1/2 cup crumbled gorgonzola cheese
1/2 cup shredded Parmesan cheese
2 Tbsp. sherry

Steps:

  • Cook pasta as directed on package. Meanwhile, heat oil in large skillet. Add mushrooms, onion and garlic; cook and stir until tender.
  • Bring half-and-half just to a boil in nonstick saucepan on medium heat. Reduce heat to low; simmer 5 minutes. Add Gorgonzola cheese, Parmesan cheese and sherry; cook until sauce is thickened, stirring frequently.
  • Drain pasta; place in large bowl. Add cheese sauce; toss to coat. Top with mushroom mixture.

Nutrition Facts : Calories 380, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g

PENNE WITH MUSHROOMS AND GORGONZOLA CHEESE



Penne with Mushrooms and Gorgonzola Cheese image

Provided by Maura Chamberlain

Categories     Garlic     Herb     Mushroom     Pasta     Tomato     Quick & Easy     Blue Cheese     Bon Appétit     Illinois

Yield 2 Generous Servings

Number Of Ingredients 8

1/4 cup olive oil
3 large garlic cloves, chopped
1/2 pound mushrooms, sliced
4 plum tomatoes, chopped
2 tablespoons chopped fresh basil or 2 teaspoons dried
2 tablespoons chopped fresh oregano or 2 teaspoons dried
3/4 pound penne or other tubular pasta
1/2 cup crumbled Gorgonzola cheese or other blue cheese (about 2 ounces)

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add mushrooms; sauté 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.

PASTA WITH MUSHROOMS AND PUMPKIN-GORGONZOLA SAUCE



Pasta With Mushrooms and Pumpkin-Gorgonzola Sauce image

This recipe appeared in the Houston Chronicle and it sounds so delicious! I haven't tried it yet. Any short pasta will work and any unused canned pumpkin can be frozen for up to 3 months.

Provided by venus2

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb uncooked penne pasta
1 tablespoon olive oil
5 cups thinly sliced shiitake mushroom caps
4 cups vertically sliced onions
4 garlic cloves, minced
1 teaspoon chopped fresh sage
1 (12 ounce) can evaporated milk
1 1/2 tablespoons cornstarch
1 1/2 tablespoons cold water
1/2 cup crumbled gorgonzola
1/2 cup canned pumpkin
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon grated whole nutmeg

Steps:

  • Cook pasta according to directions omitting oil and salt.
  • Keep warm.
  • Heat oil in dutch kettle over medium high heat.
  • Add onions, mushrooms and garlic; cover and cook 3 minutes.
  • Uncover and cook 5 minutes, stirring until tender.
  • Combine chopped sage, and milk in medium saucepan over medium heat.
  • Bring to a simmer.
  • Combine cornstarch and water and add to milk mixture with cheese, stirring with a whisk.
  • Cook cheese mixture for 2 minutes, stirring constantly, until thick and smooth.
  • Remove from heat and add pumpkin, salt, pepper and nutmeg.
  • Add pasta, pumpkin mixture to mushroom mixture; toss well to combine.
  • Garnish with sage sprigs if desired.

Nutrition Facts : Calories 538, Fat 11.8, SaturatedFat 5.4, Cholesterol 24.9, Sodium 664.9, Carbohydrate 98.7, Fiber 13.2, Sugar 10.3, Protein 15.2

PENNE ALLA GORGONZOLA



Penne alla Gorgonzola image

Categories     Milk/Cream     Cheese     Pasta     Vegetarian     Quick & Easy     Blue Cheese     Parmesan     Sage     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 8

1 pound penne (preferably ridged)
3 tablespoons unsalted butter
1 tablespoon thinly sliced fresh sage or 1 teaspoon dried sage, crumbled
1 cup whole milk
1/2 pound Gorgonzola dolce or Saga Blue, rind discarded and cheese cut into pieces (2 cups)
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
2 ounces finely grated Parmigiano-Reggiano (1 cup)

Steps:

  • Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, 10 to 12 minutes.
  • While pasta boils, heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook sage, stirring, 1 minute. Add milk and Gorgonzola and cook, stirring and breaking up cheese, until sauce is smooth, about 2 minutes (sauce will be thin). Reduce heat to low and stir in pepper, nutmeg, and salt to taste.
  • Reserve 1/2 cup cooking water and drain pasta. Add pasta and parmesan to sauce, stirring to coat. Thin with a little reserved cooking water if necessary.

PENNE POLLO ALLA GORGONZOLA



Penne Pollo Alla Gorgonzola image

Make and share this Penne Pollo Alla Gorgonzola recipe from Food.com.

Provided by The Italian Cook

Categories     Penne

Time 45m

Yield 1 serving(s)

Number Of Ingredients 12

1 1/2 cups penne pasta, cooked al dente (enough to absorb sauce but with a little left over)
2 tablespoons olive oil
1 cup sliced mushrooms
1 tablespoon minced garlic
1 tablespoon chopped red onion
1 tablespoon chopped roma tomato
salt and pepper
3/4 cup heavy cream
1/4 cup half-and-half
2 1/2 tablespoons crumbled gorgonzola
1 tablespoon parmesan cheese
1 chicken breast, cut into 16 pieces

Steps:

  • Using a medium saute pan, add oil, mushrooms, onions, garlic, and tomatoes, and a pinch of salt and pepper, and then saute until mushrooms are soft.
  • Add chicken about halfway through the saute (you can also use grilled chicken and add it at the end if you want).
  • Now add cream and half and half mixture with the gorgonzola cheese and Parmesan; put back on a medium flame; reduce until bubbles thicken, but don't overcook! The sauce will become clumpy on noodles once served, if overcooked.
  • Taste the sauce and add salt and pepper for taste (you most likely will have to do this).
  • If you precooked the noodles warm them up in a hot water bath before adding to the sauce.
  • Add a little water to the sauce with the noodles because the noodles really absorb the sauce.
  • Note: This recipe should make 1 serving and you usually add about a handful and a half of cooked penne to the sauce. I hope you enjoy this recipe, it is so delicious, and I hope my amounts are correct!

Nutrition Facts : Calories 1874.9, Fat 124.5, SaturatedFat 58.3, Cholesterol 379.9, Sodium 565.7, Carbohydrate 139.6, Fiber 18.5, Sugar 2.4, Protein 56.8

CHANTERELLE MUSHROOM SAUCE WITH GORGONZOLA



Chanterelle Mushroom Sauce with Gorgonzola image

So delicious you'd think the chanterelle mushrooms were magic.

Provided by SamnGoodSauce

Time 45m

Yield 5

Number Of Ingredients 8

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups sherry wine
1 cup vegetable broth
¼ cup crumbled Gorgonzola cheese, or to taste
4 cups diced chanterelle mushrooms
1 tablespoon salt-free seasoning blend
½ teaspoon ground black pepper

Steps:

  • Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk sherry wine and broth into the flour mixture, and bring to a boil over medium heat. Reduce heat to a simmer.
  • Stir in Gorgonzola cheese until melted. Add mushrooms, seasoning blend, and pepper; simmer over medium-low heat until sauce has reduced and desired thickness is achieved, about 30 minutes. I think it's just about perfect when the bubbles start to look like a heavy rain hitting the ground.

Nutrition Facts : Calories 245.6 calories, Carbohydrate 26.1 g, Cholesterol 25.6 mg, Fat 9 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 5.6 g, Sodium 761 mg, Sugar 2.4 g

PENNE WITH MUSHROOMS



Penne with Mushrooms image

Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells.

Provided by pigmrtn

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 4

Number Of Ingredients 8

1 (8 ounce) package dry penne pasta
¼ cup olive oil
1 clove garlic, finely chopped
1 pound button mushrooms, sliced
salt and freshly ground black pepper to taste
1 tablespoon butter
1 ½ teaspoons chopped fresh parsley
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
  • In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 47.4 g, Cholesterol 12 mg, Fat 19.5 g, Fiber 3.7 g, Protein 13.6 g, SaturatedFat 4.8 g, Sodium 104.6 mg, Sugar 2.7 g

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