This is one of my favorite dishes however my kids are not too crazy about the gorgonzola cheese. I will either leave it out or add just a tiny bit when I make this and then sprinkle more on my plate as I love the cheese. If you can’t find the gorgonzola you can substitute it with bleu cheese.
Gorgonzola Pasta w/Mushrooms
- 1 T. oil
- 2 c. mushrooms, sliced
- 2 t. garlic, minced
- 1/2 cup chicken broth
- salt and pepper, to taste
- 1 lb. pasta, (use your favorite kind)
- 1/4 to 1/3 cup gorgonzola cheese, crumbled (or use blue cheese crumbles)
- 1/2 c. milk
- 2 t. butter, melted
- 1/3 c. water
- 1 t. cornstarch
- 1/3 cup parsley, chopped
Cook the pasta according to the directions.
Heat the olive oil in a large skillet over medium-high heat.
Add mushrooms, garlic, broth, salt and pepper. Cook until most of the liquid has evaporated (5 to 7 minutes).
Stir in cheese, milk, and butter.
Combine the cornstarch and water. Add to the pan.
Simmer until slightly thickened.
Add the cooked pasta and toss to combine.
Sprinkle with chopped parsley and serve.