Figured pasta with green vegetables, artichoke, champignons and gorgonzola
4 servings
30 minutes
Shaped pasta with green vegetables, artichokes, mushrooms, and gorgonzola is a true embodiment of Italian culinary art. Campanelle, resembling flowers with their wavy shape, beautifully hold the aromatic sauce that blends the earthy taste of mushrooms, fresh herbs, delicate gorgonzola, and tangy artichokes. Balsamic vinegar adds a refined acidity that highlights the depth of flavor combinations. This dish not only pleases the eye with its vibrant ingredient colors but also awakens the senses, reminding one of sunny Italy with its cozy trattorias and evenings filled with laughter and Mediterranean aromas. Perfect for a romantic dinner or a cozy family lunch; it pairs wonderfully with white wine and fresh baguette.
1
Bring water in a saucepot to a boil over high heat. Add the pasta, stirring well, and cook for 5-7 minutes or until al dente. Remove from heat and rinse the pasta under cold water.
- Campanelle: 250 g
2
Meanwhile, heat 2 tablespoons of oil in a large skillet over medium heat. Once the skillet is hot, sauté the garlic and mushroom pieces for 2-3 minutes. Flip the pieces and cook until they soften. Add more oil if necessary.
- Olive oil: 2 tablespoons
- Garlic powder: 2 teaspoons
- Button mushrooms: 250 g
3
Slice the processed vegetables into thin slices. Place half of the sliced vegetables in the pan. When they cook down, stirring frequently, add the remaining vegetables and balsamic vinegar.
- Fresh herbs: 1 bunch
- Balsamic vinegar: 2 tablespoons
4
Add pasta, grated gorgonzola cheese, and artichoke flowers, and continue stirring until the cheese melts. Remove from heat, season with red ground pepper to taste if desired, and serve.
- Campanelle: 250 g
- Gorgonzola cheese: 120 g
- Artichokes: 350 g
- Ground red pepper: to taste
