Penne
Pasta with Creamy Blue Cheese and Mushroom Sauce
Penne
Pasta cooked
"al Dente", sauteed mushrooms, rich stock and creamy blue cheese.
A recipe to remember.
It's suitable for vegetarians and a really economical and easy dish to
prepare.
Great for an informal supper or summer
lunch.
Just serve with a simple tossed salad and some freshly grated Parmesan.
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Ingredients
- 12ozs. Of good
quality pasta
- 1 Medium onion - finely
chopped
- 2 Clove of garlic - finely
chopped
- 1 Teaspoon of dried tarragon
- 1lb. Of mushrooms - sliced
- 1 Cup of vegetable or chicken stock
- 8ozs. Of good blue cheese -
Gorgonzola or similar
- 1 Bunch of flatleaf parsley
- Good quality extra virgin olive oil
- Parmesan to sprinkle
- Salt and black pepper to taste
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Method
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OK - First fry
off the onions and mushrooms in
some of the olive oil - on a good heat - making sure they are well
browned.
- Turn down the
heat and add the garlic - cook
for five minutes stirring as you go.
- Now add the
stock and tarragon and reduce until
sticky.
- Meanwhile you
can cook the pasta in plenty of salted boiling water for about 8-9
minutes.
- Crumble the
blue cheese into the sauce - add
half the parsley and salt and pepper to taste, giving it a good stir.
- Drain the
pasta return to the pan and add the
sauce - mix well.
- Spoon onto 4
dinner plates.
- Sprinkle with
freshly grated Parmesan and the rest of the parsley
Another Winner.
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