Fusilli in Gorgonzola, Mushroom & Toasted Walnut Sauce

KCTS 9 Cooks

Fusilli in Gorgonzola, Mushroom & Toasted Walnut Sauce
Mary Andersson, Sedro-Woolley

serves 2 generously

6 ounces dry fusilli (corkscrew) pasta
1-1/2 tablespoons olive oil
6 ounces fresh mushrooms, sliced
1 clove garlic, pressed
1 cup (scant) heavy cream
4-1/2 ounces Gorgonzola cheese, crumbled
salt and pepper
1/2 cup toasted walnuts, coarsely chopped
1 tablespoon chopped Italian parsley for garnish

In a large pot of boiling water, cook the fusilli until al dente, about 8 to 10 minutes.

While pasta is cooking, heat oil in a large pan over medium heat. Saute mushrooms about 5 minutes, shaking or stirring often. Add garlic and cook an additional 2 minutes. Add the cream, bring to a boil, and cook for 1 to 2 minutes, until slightly thickened.

Stir in the Gorgonzola and cook over low heat until melted. Do not allow sauce to boil once cheese has been added. Season with salt and pepper, stir, and add the walnuts. Remove pan from heat.

Drain pasta and tip into the sauce. Toss well to coat, then serve immediately, sprinkled with parsley.

Note: To toast walnuts, spread on baking sheet and bake at 350 degrees for 7 to 9 minutes, until fragrant.



great tasting pasta

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