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Ingredient
Mushroom and blue cheese tagliatelle
Introduce
Chef :
Robert GonzalMushroom and blue cheese tagliatelle
My family doesn't go vegetarian very often, so when we do the dish has to be stepped up a notch. Adding a little blue cheese to the cream sauce gives it a hint of funk, elevating the dish from your basic mushroom pasta.
Ingredient
Food ration :
4 servingsCooking time :
10 minutes
3 cloves
garlic, finely chopped
1 cup
heavy cream
100 g
cambozola or gorgonzola
Handful
fresh Italian parsley, chopped
Cooking instructions
* Step 1
Drop your noodles into a large pot of boiling salted water.
* Step 2
Add a good glug of olive oil to a large pan on medium-high heat. Add the mushrooms and let fry until they're soft and browned, about 5 minutes.
* Step 3
Add the shallot and garlic to the pan and continue frying about 2 minutes until fragrant.
* Step 4
Turn the pan down to low and add a ladleful of pasta cooking water to stop the frying. Add the cream and cheese. Stir until the cheese melts into the sauce. Add salt and freshly cracked black pepper to taste.
* Step 5
Once the pasta is cooked, drag the noodles into the pan of sauce. Sprinkle on the parsley and toss to coat.
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