Name: Fettuccine with Mushroom-Gorgonzola Sauce
Yield: Serves 6
Ingredients: 3 tablespoons olive oil; 1 1/2 onions, finely chopped; 6 large garlic cloves, minced; 1 1/2 pounds crimini mushrooms, sliced; 3 red bell peppers, thinly sliced; 1 1/2 pounds fettuccine; 1 1/4 cups whipping cream; 3 ounces Gorgonzola cheese, crumbled; 3/4 cup chopped fresh chives; 6 tablespoons chopped fresh parsley; 3 tablespoons chopped fresh basil

This satisfying pasta is an easy-to-make entrée to serve after a night on the town. Just add a salad, bread, and some sorbet and biscotti to complete the meal.

Recipe information

Yield
Serves 6

Ingredients

3 tablespoons olive oil

1 1/2 onions, finely chopped

6 large garlic cloves, minced

1 1/2 pounds crimini mushrooms, sliced

3 red bell peppers, thinly sliced

1 1/2 pounds fettuccine

1 1/4 cups whipping cream

3 ounces Gorgonzola cheese, crumbled

3/4 cup chopped fresh chives

6 tablespoons chopped fresh parsley

3 tablespoons chopped fresh basil

Preparation

Step 1
Heat oil in heavy large skillet over medium heat. Add onions and garlic. Sauté until onions are tender, about 8 minutes. Add mushrooms and bell peppers. Sauté until tender, about 20 minutes. (Can be prepared 8 hours ahead. Cover and refrigerate. Rewarm before continuing.)
Step 2
Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain well; return pasta to pot.
Step 3
Meanwhile, add 1 1/4 cups whipping cream and cheese to mushroom mixture. Simmer gently over medium heat until cheese melts, stirring occasionally, about 4 minutes. Stir in chives, parsley and basil. Add sauce to pasta; toss to coat. Season pasta to taste with salt and pepper. Transfer to bowl and serve.

TagsPasta Fettuccine Italian European Mushroom Vegetable Gorgonzola Blue Cheese Cheese Dairy Starter Main Dinner Nut Free Vegetarian Make Ahead Simmer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes