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Mushroom and Gorgonzola Pasta
- 23 hours ago
- 2 min read
Mushroom, Gorgonzola & Pea Pasta is comfort on a plate. Earthy mushrooms, sweet peas, and bold, creamy Gorgonzola come together to create a bite that is packed with a savoury and silky sauce you'll want to make again and again.
MUSHROOM AND GORGONZOLA PASTA WITH PEAS AND CHIVES
Recipe by Mark Calaminici | Food Loves Company
Serves 4
Ingredients
350g mixed mushrooms, sliced or chopped
14g dried porcini, chopped, save broth
1-2 garlic cloves, sliced or finely chopped
Extra virgin olive oil, drizzle
Salt, to taste
Freshly cracked pepper, to taste
Chili flakes, optional, to taste
250ml heavy cream
150g Gorgonzola, crumbled
100g frozen peas
1 lemon wedge
Parmigiano-Reggiano, finely grated, to taste
15g fresh chives, finely chopped
Method
For the porcini mushrooms add to a bowl and cover with 100-150ml hot water and let steep and rehydrate.
Heat a large pan over high heat. Add mushrooms and let cook, undisturbed. After about 5-10 minutes give a stir and depending on how brown they are leave again for another 5 minutes, undisturbed. You want to release as much moisture from the mushrooms as you can. Once the mushrooms have started to brown and most of the moisture has been released deglaze with the porcini broth. Add the porcini mushrooms (chopped), garlic, extra virgin olive oil and season with salt and freshly cracked pepper. Chili flakes are optional. Continue to cook out the broth and once reduced, add heavy cream, gorgonzola and bring heat down to low-medium to let the cheese melt and cream reduce a bit.
Cook the pasta in a large pot of boiling salted water just before al dente, as we will finish cooking the pasta in the sauce. Reserve pasta water.
Once the pasta is ready, add pasta to the pan with a ladle of pasta water. Add the peas, lemon juice and continue to cook the pasta in the pan, stirring and tossing, adding more pasta water if needed. Turn off the heat or remove the pan from the heat and add Parmigiano-Reggiano a handful at a time and mix and toss to incorporate into the pasta. Add some of the chives as well, save some for garnish. You can add more pasta water if you want a bit of a looser sauce. Plate it up and garnish with some sauce, more cheese and more chives.
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