Fettuccine With Mushroom-Gorgonzola Sauce
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
46
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Olive Oil6 large
Garlic Cloves (minced)680 g
Fettuccine1.25 cups
Whipping Cream3 cup
Chives (chopped fresh)6 tbsps
Parsley (chopped fresh)3 tbsps
Basil (chopped fresh)Directions:
1
Heat oil in heavy large skillet over medium heat
2
Add onions and garlic
3
Sauté until onions are tender, about 8 minutes
4
Add mushrooms and bell peppers
5
Sauté until tender, about 20 minutes
6
(Can be prepared 8 hours ahead
7
Cover and refrigerate
8
Rewarm before continuing
9
) Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite
10
Drain well; return pasta to pot
11
Meanwhile, add 1 1/4 cups whipping cream and cheese to mushroom mixture
12
Simmer gently over medium heat until cheese melts, stirring occasionally, about 4 minutes
13
Stir in chives, parsley and basil
14
Add sauce to pasta; toss to coat
15
Season pasta to taste with salt and pepper
16
Transfer to bowl and serve
17
Heat oil in heavy large skillet over medium heat
18
Add onions and garlic
19
Sauté until onions are tender, about 8 minutes
20
Add mushrooms and bell peppers
21
Sauté until tender, about 20 minutes
22
(Can be prepared 8 hours ahead
23
Cover and refrigerate
24
Rewarm before continuing
25
) Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite
26
Drain well; return pasta to pot
27
Meanwhile, add 1 1/4 cups whipping cream and cheese to mushroom mixture
28
Simmer gently over medium heat until cheese melts, stirring occasionally, about 4 minutes
29
Stir in chives, parsley and basil
30
Add sauce to pasta; toss to coat
31
Season pasta to taste with salt and pepper
32
Transfer to bowl and serve