Pasta with mushroom and Gorgonzola D.O.P. cream, in this case busiate. If there’s something I truly can’t resist, apart from pizza of course, it’s fresh pasta. I love many other things too, so mushrooms are among my favorite garden produce and Gorgonzola D.O.P. is the cheese I love the most! Want to know why specifically Gorgonzola D.O.P.? Because my father was crazy about it; it was always in the house and I grew up with this very tasty cheese. But let’s put memories aside: today I’m talking about a decadent recipe I treated myself to this time: busiate with mushroom and Gorgonzola D.O.P. cream! A very indulgent first course that my loved ones really appreciated and that I want to share with you. Ready to follow me? Let’s go to the kitchen and discover together how to make pasta with mushroom and Gorgonzola D.O.P. cream. Before we start cooking, I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here)!
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- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients to make busiate with mushroom and Gorgonzola D.O.P. cream
- 1.1 lb fresh pasta (I used busiate)
- 1.1 lb champignon mushrooms (Or those you prefer)
- 5.3 oz Gorgonzola D.O.P.
- 2 oz grated Parmigiano-Reggiano
- 1/3 cup cooking cream
- to taste salt
- to taste extra virgin olive oil
- to taste parsley
Tools
- Pan
- Pot
- Blender
Preparation
Put the water on to boil for the pasta, then move on to preparing the mushroom cream; almost all varieties of mushrooms will work, including frozen mixes—especially mixed mushrooms with porcini. In a large pan, sauté the garlic in a generous splash of extra virgin olive oil. Add the mushrooms you have chosen (already cleaned if fresh), cook until all the vegetable water has evaporated, and season with salt. A few minutes before turning off the heat, add the chopped parsley. Transfer the mushrooms to the blender jug and blend them with the grated cheese, the Gorgonzola D.O.P., and the cream until you obtain a smooth cream. Pour the cream into a wide pan.
Cook the pasta and drain it al dente, then add it to the mushroom cream in the pan along with a little pasta cooking water and toss over high heat until the pasta is coated with the cream. Plate immediately and serve with cubes of Gorgonzola D.O.P., which will melt from the heat of the pasta.
Storage and tips
Prepare and dress only the amount of pasta you intend to eat; the cream can be kept in the refrigerator for up to 48 hours. I do not recommend freezing it.
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