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Rigatoni with Portobellos and Gorgonzola Cream Recipe

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This recipe for Rigatoni with Portobellos and Gorgonzola Cream, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janis Richardson
Added: Monday, February 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons vegetable oil
4 large portobello mushroom caps, halved and sliced thin
4 garlic cloves, minced
1/2 cup dry white wine or vermouth
1 cup cream
1 cup crumbled Gorgonzolo or blue cheese
1 lb. rigatoni
1 5-oz. bag baby spinach
Pepper

Directions:
Directions:
Bring 4 quarts water to boil in large pot. Meanwhile, heat 1 T. oil in large nonstick skillet over medium-high heat until shimmering. Cook mushrooms and garlic until mushrooms are golden brown, about 4 minutes. Transfer to bowl. Add wine to now-empty skillet and simmer until reduced by half, about 2 minutes. Add cream and 1/2 C. cheese and simmer until thickened, 3-5 minutes.

Meanwhile, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup pasta water, drain pasta and return to pot. Add cooked mushrooms, spinach, and sauce to pot and stir until spinach is wilted, about 1 minute, adding reserved pasta water as needed. Add salt and pepper to taste and sprinkle with remaining 1/2 cup cheese.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is a new favorite. Fun for two people to do together.

 

 

 

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