If memory serves, the sauce from that original recipe didn't actually include cream. But you melt the gorgonzola on the stove, so it turns into a creamy alfredo-like sauce. Quite good.
On a recent night, tired and uninspired I whipped up some whole wheat pasta with whatever veggies we had on hand and melted some gorgonzola on top of sauteed vegetables. Pretty good and a much quicker way to achieve that delicious creamy sauce...
This version included baby bella mushrooms and spinach sauteed in olive oil with garlic. I melted the gorgonzola after the mushrooms browned and then tossed in chopped tomatoes right at the end just to heat them up but not cook them.
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