Trying to get caught up with posts again. I'm sorry for the backlog.
I think I made this meal on New Year's Day. SP asked for a creamy pasta dish with mushrooms. One of the cookbooks I got for Christmas was Giada's Everyday Pasta. This recipe (see bottom of post) originally calls for farfelle pasta but my mom got me pappardelle for Christmas so I used that instead.
SP absolutely loved this dish. I did, too, despite not being a fan of blue cheese. The gorgonzola added a wonderful creamy bite to the sauce. Definitely a winner and definitely something that will be repeated soon.
I served the pasta with the same recipe warm spinach salad I'd made recently:
Just as good as last time and so simple to make. Yum!
Farfalle with Creamy Mushroom Gorgonzola Sauce
Giada De Laurentiis
2 tablespoons unsalted butter
3 tablespoons all purpose flour
2 1/2 cups whole milk, at room temperature
5 ounces creamy gorgonzola cheese, cubed
salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 pound assorted mushrooms
3/4 cup frozen peas, thawed
16 ounces Farfalle (or other pasta of your choice)
Melt butter in a 2 quart saucepan over medium heat. When the butter starts to sizzle, add the flour and whisk until smooth, about 2 minutes. Gradually whisk in the milk. Bring the sauce to a simmer. Simmer for 2 minutes, whisking constantly. Remove from the heat. Add the Gorgonzola and stir until melted. Season with the sauce to taste salt and pepper. Set aside and cover to keep warm.
Heat the oil in a heavy large skillet over medium heat. Add the mushrooms and sauté until tender and golden, about 12 minutes. Stir in the peas. Season to taste with salt and pepper.
Bring a large pot of salted water to a boil. Add the farfalle and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 10 minutes. Drain. Transfer the pasta to a large bowl.
Add the Gorgonzola sauce and mushroom mixture, and toss to coat. Season the pasta to taste with salt and pepper, and serve