Flavor a creamy gorgonzola sauce with sherry and Parmesan for this pasta recipe. Penne and Mushrooms with Gorgonzola Sauce is topped with onions & garlic.
What You Need
Original recipe yields 8 servings
1 pkg. (16 oz.) penne pasta, uncooked
2 tsp. olive oil
2 cups sliced mushrooms
1 medium onion, sliced
2 cloves garlic, minced
2 cups half-and-half
1/2 cup ATHENOS Crumbled Gorgonzola Cheese
1/2 cup POLLY-O Shredded Parmesan Cheese
2 Tbsp. sherry
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Please use alcohol responsibly.
Let's Make It
Cook pasta as directed on package. Meanwhile, heat oil in large skillet. Add mushrooms, onion and garlic; cook and stir until tender.
Bring half-and-half just to a boil in nonstick saucepan on medium heat. Reduce heat to low; simmer 5 minutes. Add Gorgonzola cheese, Parmesan cheese and sherry; cook until sauce is thickened, stirring frequently.
Drain pasta; place in large bowl. Add cheese sauce; toss to coat. Top with mushroom mixture.
This simple entree serves 8 people and is a cinch to make when you have to plan for last-minute guests. One serving provides rich, cheesy flavor.
Substitute 1/2 cup toasted PLANTERS Walnut Pieces for the mushroom mixture. Toss with the pasta mixture just before serving.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.