Saturday, 11 December 2010

Farfalle with Creamy Mushroom Gorgonzola Sauce

I know, it sounds fancy doesn't it. You wanna know what it is really? Mac and cheese. For grown-ups. For those of us with slightly more sophisticated palates than the blue boxes cater to... but who still want mac and cheese. And a hug. We are needy that way.

Needy and hungry. This is a big bowl of sophisticated comfort; delicious, satisfying, and easy to make. All you need is a salad to go with it. Something with some sharpness or sweetness. I served it with a simple baby spinach salad with pears and toasted walnuts. Perfect. This is break-out-a-nice-bottle-of-wine mac and cheese and it will surely get you that hug.

Farfalle with Creamy Mushroom Gorgonzola Sauce
adapted from Giada De Laurentiis
for IHCC Make it Simple

Mushrooms
3 Tbsp olive oil
1 pound cremini mushrooms, sliced
6 cloves garlic, sliced thin
¾ cup frozen peas, thawed
Kosher salt and fresh black pepper

Bechamel/Cheese Sauce
3 Tbsp butter
3 Tbsp flour
2 cups milk
½ cup cream
5 ounces creamy Gorgonzola cheese, cubed
Kosher salt and fresh black pepper

Pasta
1 pound farfalle pasta
Well salted boiling water

Fry up your mushrooms and garlic in the oil until soft and fragrant, season with kosher salt and fresh black pepper, add peas and remove from heat.

For your bechamel, heat the butter in a medium heavy bottom pan on medium/high. When melted, add flour. Whisk for 2 minutes until flour is cooked through. Add milk slowly, whisking constantly. Make sure you have no lumps. Keep whisking until thickened. Add cream, still whisking until you have the thickness/texture you are looking for. Remove from heat and add cheese, season to taste.

Boil pasta in well salted rapid boiling water until al dente. Drain and toss with mushroom mixture and cheese sauce. Serve hot. 

IHCC