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Epicurious

Fettuccine with Mushroom-Gorgonzola Sauce

3.5

(14)

This satisfying pasta is an easy-to-make entrée to serve after a night on the town. Just add a salad, bread, and some sorbet and biscotti to complete the meal.

Recipe information

  • Yield

    Serves 6

Ingredients

3 tablespoons olive oil
1 1/2 onions, finely chopped
6 large garlic cloves, minced
1 1/2 pounds crimini mushrooms, sliced
3 red bell peppers, thinly sliced
1 1/2 pounds fettuccine
1 1/4 cups whipping cream
3 ounces Gorgonzola cheese, crumbled
3/4 cup chopped fresh chives
6 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil

Preparation

  1. Step 1

    Heat oil in heavy large skillet over medium heat. Add onions and garlic. Sauté until onions are tender, about 8 minutes. Add mushrooms and bell peppers. Sauté until tender, about 20 minutes. (Can be prepared 8 hours ahead. Cover and refrigerate. Rewarm before continuing.)

    Step 2

    Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain well; return pasta to pot.

    Step 3

    Meanwhile, add 1 1/4 cups whipping cream and cheese to mushroom mixture. Simmer gently over medium heat until cheese melts, stirring occasionally, about 4 minutes. Stir in chives, parsley and basil. Add sauce to pasta; toss to coat. Season pasta to taste with salt and pepper. Transfer to bowl and serve.

TagsPastaFettuccineItalianEuropeanMushroomVegetableGorgonzolaBlue CheeseCheeseDairyStarterMainDinnerNut FreeVegetarianMake AheadSimmerBon Appétit
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