Fusilli with Gorgonzola and Mushroom Sauce

Serves 4
Prep Time 15 min
Cooking Time 20 min
Ingredients

• 350 g/12 oz dried spaghetti
• 3 tbsp olive oil
• 350 g/12 oz wild mushrooms, sliced
• 1 garlic clove. chopped finely
• 400 ml/14 fl oz double cream
• 250g/9 oz Gorgonzola cheese, crumbled
• Salt and pepper
• 2 tbsp chopped fresh flat-leaved parsley, to garnish

Method

• Bring a large saucepan of lightly salted water to the boil.
• Add the pasta, bring back to the boil and cook for 8-10 minutes, until tender, but still firm to the bite.
• Meanwhile, heat the olive oil in a heavy-based saucepan.
• Add the mushrooms and cook over a low heat, stirring frequently, for 5 minutes.
• Add the garlic and cook for a further 2 minutes.
• Add the cream, bring to the boil and cook for 1 minute, until slightly thickened.
• Stir in the cheese and cook over a low heat until it has melted.
• Do not allow the sauce to boil, once the cheese has been added.
• Season to taste with salt and pepper and remove the saucepan from the heat.
• Drain the pasta and tip it into the sauce.
• Toss well to coat, then serve immediately.

Garnish

• Parsley

Shopping List

• Dried spaghetti
• Olive oil
• Wild mushrooms
• Garlic clove
• Double cream
• Gorgonzola cheese
• Flat-leaved parsley