Creamy sauce with mushrooms and Gorgonzola cheese for pasta

Time: 15 min.
Complexity: easily
Servings: 4

Creamy sauce with mushrooms and gorgonzola cheese for pasta - a detailed recipe.

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Recipe:

In a saucepan with 2 tablespoons olive oil, cook 1 pound of chopped mushroom mixture over medium-high heat until the mushrooms are browned and softened, about 7 minutes. Season with salt and pepper.

Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes.

Mix with 350g of cooked fettuccine, adding reserved pasta cooking water (up to 1/4 cup) if necessary to thin the thick sauce. Remove from heat and stir in 60g of Gorgonzola (it should melt and incorporate into the sauce); season with salt and pepper.