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Creamy Gorgonzola Penne and Mushrooms
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Creamy Gorgonzola Penne and Mushrooms

30 Min(s)
15 Min(s) Prep
15 Min(s) Cook
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6 servings
Original recipe yields 6 servings
1 lb. penne pasta, uncooked
2 cups sliced mushrooms
1 medium onion, sliced
2 cloves garlic, minced
2 tsp. olive oil
1 pint whipping cream
1/2 cup ATHENOS Crumbled Gorgonzola Cheese
1/2 cup DI GIORNO Shredded Parmesan Cheese
2 Tbsp. sherry
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Let's Make It
1
Cook pasta as directed on package; drain.
2
Cook and stir mushrooms, onions and garlic in olive oil in skillet until tender.
3
Heat cream to very gentle boil (just staring to bubble) in nonstick saucepan. Reduce heat to low; simmer 5 minutes. Add Gorgonzola cheese, Parmesan cheese and sherry. Stir until sauce thickens. Toss pasta and sauce; top with mushroom mixture. Sprinkle with additional Gorgonzola cheese, if desired.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 to 8
* 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.
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