I love pasta dishes with mushrooms, and if you love them too, you absolutely must try casarecce with mushrooms, gorgonzola, and pine nuts.
A pasta dish rich in flavor, creamy, and with a bold taste.
I chose casarecce because with their particular shape, they best capture the succulent and flavorful sauce.
Casarecce with mushrooms, gorgonzola, and pine nuts is prepared in a few steps and with few ingredients, making it a quick dish perfect for an impromptu lunch with friends.
The dressing is prepared with a few fresh cherry tomatoes, pioppini mushrooms, gorgonzola with mascarpone for that savory and creamy note, and pine nuts for a tempting crunch.
All these ingredients blend perfectly, creating a delectable pasta dish that will make you lick your lips!
- Portions: 1 Person
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.8 oz casarecce
- 3.5 oz pioppini mushrooms
- 2.1 oz gorgonzola with mascarpone
- 3.5 tbsp milk
- 0.35 oz pine nuts
- 5 cherry tomatoes
- 1 clove garlic
- to taste salt
- to taste extra virgin olive oil
- to taste white pepper
Steps
Begin the recipe by cleaning the mushrooms, cutting off the end of the stem, and removing the dirt.
In a pan, pour some extra virgin olive oil, add the garlic clove and halved cherry tomatoes, cook for a couple of minutes, then add the mushrooms.
Stir and season with salt and white pepper.
Cook for 7-8 minutes. If needed, add a splash of hot water.
Take a small pan to toast the pine nuts, which will be used to garnish the pasta. Set aside.
In another small pan, pour the milk and incorporate the gorgonzola. Over low heat, let it melt to create a creamy sauce.
Incorporate the sauce into the mushroom pan and stir.
Cook the pasta, and when ready, mix it directly with the sauce.
As a final step before plating, add the toasted pine nuts.
All that’s left is to wish you bon appétit!
Casarecce with mushrooms, gorgonzola, and pine nuts is a tempting dish that will ensure great success with minimal effort.
