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Chestnut pasta with gorgonzola and mushrooms

Chestnut pasta with gorgonzola and mushrooms


Ingredients for the recipe:


  1. In a skillet, melt the butter over medium heat. Add the thinly sliced mushrooms and sauté for a few minutes until they are heated through. Set aside.

  2. In a saucepan, melt the butter, then add the flour to the melted butter, stirring to form a roux. Slowly add the milk while stirring to avoid lumps.

  3. Incorporate the heavy cream into the mixture, continuing to stir to achieve a smooth consistency.

  4. Add the crumbled gorgonzola to the sauce. Reduce the heat to low and continue stirring until the cheese is completely melted into the sauce. Season with Voatsiperifery black pepper.

  5. Let the sauce simmer over low heat for a few minutes to slightly thicken, then remove it from the heat.

  6. For cooking the pasta, bring salted water to a boil in a pot. Once boiling, cook the Pumpkin & Chestnut Fusilli for 6 to 8 minutes, according to your preferences. Ensure you use 1 liter of water for every 100g of pasta.

  7. Drain your pasta. Add the cooked pasta to the sauce and mix to coat them evenly, finally adding your mushrooms at the time of serving.



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