Prep 5 mins
Cook 20 mins
This is a recipe which we have used for those who do not eat meat here at the home. I found this on the Barilla web site. It is really very good and creamy.
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 5 ounces creamy gorgonzola, cubed
- 2 1⁄2 cups whole milk
- salt & freshly ground black pepper, to taste
- crushed red pepper flakes, to taste (optional)
- 3 tablespoons extra virgin olive oil
- 1 lb assorted mushroom, chopped
- 3⁄4 frozen peas, thawed
- 16 ounces farfalle pasta (Barilla)
- 2 tablespoons chopped fresh chives
- Melt butter in a 2 qt saucepan over medium heat.
- When the butter starts to sizzle, add the flour and whisk until smooth, about 2 minutes.
- Gradually whisk in the milk.
- Bring the sauce to a simmer.
- Simmer for 2 minutes, whisking constantly.
- Remove from the heat.
- Add the Gorgonzola and stir until melted.
- Season the sauce with salt, pepper and crushed red pepper(if using),to taste.
- Set aside and cover to keep warm.
- Heat the oil in a heavy large skillet over medium heat.
- Add the mushrooms and sauté until tender and golden, about 12 minutes.
- Stir in the peas.
- Season to taste with salt and pepper.
- Cook farfalle according to pkg directions and drain.
- Transfer the pasta to a large bowl.
- Add the Gorgonzola sauce and mushroom mixture, and toss to coat.
- Season the pasta with salt and pepper, if needed and top with chopped chives.
Scrumptious! Would have been five stars but I had to improvise where direction was lacking. It says to add milk but milk isn't in the ingredient list, so as I was ready to pour, I suddenly had to figure out how much--I did it gradually and ended up using 1 1/2 cups of whole milk, which kept it fairly thick after I added the cheese. The cheese was the other sticking point (pun intended). I couldn't get it to melt, so I had to turn it back on and cook it for another ten minutes or so, and even then there were a few lumps, but that was fine. I ended up using only about half the pasta but we like strong and cheesy, so we preferred a more generous coating of sauce. I used fresh chives from our garden and it was the perfect accent. Plain ole white button mushrooms worked perfectly, but I'd like to try it with an assortment of cremini, porcini, chanterelle, etc. Outstanding recipe now that I've figured out the kinks.