Recipe
Step 1.
Salt a boiling pot of water and cook the spaghetti according to the instructions on the box.
Step 2.
While the spaghetti is cooking, add the olive oil to a frying pan and place it over medium-high heat. Add the garlic and sauté it for 5 minutes, stirring occasionally. Add the mushrooms and continue to cook, stirring occasionally, for a further 5 minutes.
Step 3.
Add the Gorgonzola to the pan and wait until it is melted. Then add the double cream. Heat until the sauce begins to bubble, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
Step 4.
Add the cooked and drained spaghetti to the sauce, stir in the walnuts, and season with salt and pepper.
Step 5.
Garnish with fresh basil, and with optional Parmesan cheese. Serve immediately.”
Ingredients
For 2 servings
3 tsp
of olive oil
300g
of brown mushrooms, sliced
2
cloves of garlic, minced
150ml
of double cream
160g
of spaghetti
50g
of walnuts
150g
of Gorgonzola cheese
Salt and black pepper to taste
Fresh basil and Parmesan cheese for garnishing
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