1 lb. penne
½ C butter, plus 3 T
1 pint heavy cream
4 oz. gorgonzola (or blue cheese)
¼ C parmesan
1 t nutmeg (optional)
1 pkg sliced mushrooms
Melt 3 T butter and saute mushrooms for 8 minutes.
Add remaining butter, stirring constantly and boil 1 minute.
Slowly add cream, boil 2 minutes.
Reduce heat.
Add cheeses and nutmeg.
Meanwhile cook pasta, drain and toss with olive oil.
Pour sauce over pasta.
Add ins: cooked chicken and/or asparagas
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