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Italian Cuisine – Spaghetti with Gorgonzola, Spinach and Mushrooms

Elvis Elvis

This is a really tasty vegetarian pasta recipe. To funk it up why not try the parmesan wafers for a great presentation?!

Difficulty Rating: Easy
Serves: 4

Ingredients:
12 oz dried Spaghetti
8 oz gorgonzola, cut into cubes
1 oz butter
50 ml milk
4 oz chestnut mushrooms
12 oz fresh spinach
1 tbsp olive oil

For the parmesan wafers:
1 oz grated parmesan

Italian Cuisine   Spaghetti with Gorgonzola, Spinach and Mushrooms

Method:
First off make the parmesan wafers by placing the parmesan in 4” circles on a baking tray. Place in a hot oven for approx 8 minutes until the cheese has melted and started to bubble. Take out the oven and set a side for 2 min. With a fish slice, ease the wafers off the tray so they don’t stick and allow to cool. For the pasta. Place a large pan of water on the heat and once boiling add the spaghetti. Cook per packet instructions but it should only take about 6 – 8 min. Meanwhile, in a pan place a little oil and once hot add the mushrooms and allow them to sauté. Once they have softened add the spinach and allow it to wilt. In a separate pan place the gorgonzola, milk and butter and cook on a low heat until the cheese has melted and the mixture is fully combined. Drain the pasta and add the cheese mixture, spinach and mushrooms. Combine and serve.