Penne with mushrooms and asparagus in gorgonzola sauce
2 servings
35 minutes
Penne with mushrooms and asparagus in gorgonzola sauce is a refined dish of European cuisine that combines tender pasta, earthy mushroom aroma, and the freshness of asparagus in harmony with a rich, creamy gorgonzola sauce. Inspired by Italian gastronomy, this dish transports the taste into the depths of savory cheese notes that smoothly envelop each bite. A light hint of white wine adds sophistication while thyme and garlic provide subtle spice. Penne perfectly holds the rich sauce, making each forkful a true delight. An excellent choice for both a romantic dinner and a cozy family gathering, this dish carries the warmth of home cooking seasoned with the elegance of restaurant traditions.
1
Melt the butter in a pan, add thinly sliced mushrooms, season with salt and pepper, and cook until soft for 10 minutes.
- Butter: 1 tablespoon
- Fresh mushrooms: 120 g
- Salt: to taste
- Freshly ground black pepper: to taste
2
Boil the pasta in salted boiling water until cooked.
- Penne: 250 g
3
Add minced garlic and thyme to the mushrooms and sauté for another minute.
- Garlic: 1 clove
- Chopped fresh thyme: 0.5 teaspoon
4
Pour a small amount of wine and let it evaporate slightly.
- Dry white wine: to taste
5
Mix milk, cream, and crumbled gorgonzola. Cook the sauce for a few more minutes until slightly thickened.
- Milk: 0.3 glass
- Double cream 40% fat: 2 tablespoons
- Gorgonzola cheese: 30 g
6
Meanwhile, steam the asparagus until tender for 3-4 minutes, cutting it into small pieces the size of penne beforehand.
- Fresh asparagus: 250 g
7
Drain the pasta and mix it with the sauce and asparagus.
- Penne: 250 g
