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Рецепт Fettuccine With Mushroom Gorgonzola Sauce
by Global Cookbook

Fettuccine With Mushroom Gorgonzola Sauce
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  Порций: 6

Ингредиенты

  • 3 Tbsp. extra virgin olive oil
  • 1 1/2 x Onions finely minced
  • 6 lrg garlic cloves chopped
  • 1 1/2 lb cremini mushrooms sliced
  • 3 x red bell peppers thinly sliced
  • 1 1/2 lb fettuccine
  • 1 1/4 c. fat-free half and half * see note
  • 3 ounce Gorgonzola cheese crumbled
  • 3/4 c. minced fresh chives
  • 6 Tbsp. minced fresh parsley
  • 3 Tbsp. minced fresh basil

Инструкции

  1. Original recipe called for whipping cream.
  2. Heat oil in heavy large skillet over medium heat. Add in onions and garlic.
  3. Saute/fry till onions are tender, about 8 min. Add in mushrooms and bell peppers. Saute/fry till tender, about 20 min. (Can be prepared 8 hrs ahead. Cover and chill. Rewarm before continuing.)
  4. Cook fettuccine in large pot of boiling salted water till just tender but still hard to bite. Drain well; return pasta to pot.
  5. Meanwhile, add in whipping cream and cheese to mushroom mix. Simmer gently over medium heat till cheese melts, stirring occasionally, about 4 min. Stir in chives, parsley and basil. Add in sauce to pasta; toss to coat. Season pasta to taste with salt and pepper. Transfer to bowl and serve.
  6. NOTES : We had this for dinner last night and it was very good. It was quick and easy. The Gorgonzola ended up being much more subtle than I imagined. I subbed fat-free half and half for the whipping cream, but I'm sure evaporated skim lowfat milk would work fine if you cannot get the fat-free half and half, and want to keep the fat down. Even though the fat count is fairly low, the calorie count is pretty high, I am guessing due to the pasta. I think you could cut the pasta down a bit and probably reduce the fat even more by reducing the extra virgin olive oil.