Mushroom Pasta with Gorgonzola and Parmesan

This recipe for mushroom pasta was created thanks to my indecisiveness – I could not decide whether to use gorgonzola or parmesan. I tried both and voilà. An unexpected combination of cheeses creates a wonderful taste for creamy pasta

1 ratings

Ingredients

1 smaller leek
200 g mushrooms
160 g fusilli / penne pasta
olive oil
butter
120 g Parmesan
70 g gorgonzola
200 ml sweet cream
spices:
- oregano
- thyme
- parsley
- salt, black pepper

Instructions - Mushroom Pasta with Gorgonzola and Parmesan

Cook the pasta according to the instructions on the package
Cut the leek into circles. Melt a little butter with olive oil in a frying pan and add most of the leek (we can leave a little for sprinkle). Let roast for 3 minutes
While leek is frying, clean and cut the mushrooms into strips and add to the leek
Season with salt and add all the spices and let roast for 8 minutes, mix occasionally so that nothing burns. Meanwhile, grate parmesan
When the mushrooms are finished, pour sweet cream in. Subsequently, put in the gorgonzola (in smaller pieces) and add the grated parmesan. Stir everything well so as to melt the cheeses
Taste – if the sauce seems too strong, it is just right, because after mixing it with the pasta the taste will soften.
Mix with the pasta and sprinkle with the remaining fresh leek

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