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| headline | |
| name | Creamy Mushroom Gorgonzola Fettuccine |
| description | Creamy doesn't even begin to describe it. |
| url | https://12tomatoes.com/creamy-mushroom-gorgonzola-fettuccine |
| inLanguage | en-US |
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Ingredients
- 12 oz fettuccine
- 2 tablespoons olive oil
- 1 lb mixed mushrooms, sliced
- salt and pepper to taste
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 teaspoon fresh thyme leaves
- 2 oz crumbled gorgonzola cheese
Preparation
- Cook pasta to al dente using directions on package. Reserve 1/2 cup of the pasta water when draining.
- Heat olive oil on medium-high and add mushrooms once oil is hot. Cook for 7 minutes or until browned. Add salt and pepper to taste. Make a space in the center of pan and add garlic. Cook for 1 minute.
- Add cream and thyme and simmer for 3 minutes or until slightly thickened. Add pasta to mushrooms and toss to fully combine. Add 1/4 cup pasta water if sauce is too thick.
- Remove from heat and stir in gorgonzola. Serve piping hot.
Creamy doesn't even begin to describe it.
serves 4-6
Course: Dinner
Recipe adapted from the Food Network.