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Rigatoni with Portobellos & Gorgonzola Cream Recipe

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This recipe for Rigatoni with Portobellos & Gorgonzola Cream is from Generations of Good Eating: Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 pound rigatoni
1 5 ounce bag baby spinach
Pepper
Directions:
Directions:
Bring 4 quarts water to boil in large pot.

As water is coming to a boil, heat 1 tablespoon 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 cup cheese and simmer until thickened, 3-5 minutes.

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

 

 

 

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