Farfalle with Creamy Mushroom Gorgonzola Sauce

With the warm weather I’ve been grilling quite a bit. Nothing I’ve conquered up has been worthy of writing about. I did sweet Turkey sausage and corn on the barbie, Tilipia for fish tacos and that’s about it. For the fish, I just spray a sheet of tin foil with PAM, lay the fish on it and then on the grill, med-low, 3 minutes per side. I salt and pepper the fish first. Then add to warm tortilla’s with all your favorite taco toppings – I love guacamole and peach salsa! So, on to the pasta…

To note before I type the recipe out, I did not add the mushrooms TO the sauce, we had them on the side b/c the children are picky about what is IN their pasta sauce! I also did not have enough Gorgonzola cheese, so I mixed it with a bit of Goat cheese, which also melts nicely. I also cut the recipe in half for my small family and we still had left overs.

On to the recipe! As most of my recipes… courtesy of Giada.

2 tbsp unsalted butter
3 tbsp flour
2 1/2 cups whole milk (I used 2%) at room temp
5 oz Gorgonzola cheese, cubed
salt and pepper
3 tbsp extra-virgin olive oil
1 lb mushrooms (I used Cremini…. you can also use Shitake)
1 lb farfalle pasta
Optional: peas or spinach

Melt the butter over medium heat, when it starts to sizzle, add the flour and whisk until smooth, about 2 minutes. Add all the milk and whisk until smooth. Bring sauce to a simmer, simmer 2 minutes whisking constantly. Remove from heat. Add the Gorgonzola and stir until melted. Season with salt and pepper, set aside.

Heat the oil in a large, heavy skillet over medium heat. Add the mushrooms and saute until tender, about 12 minutes. Stir in peas. Season with salt and pepper if desired.

Meanwhile, bring a large pot of salted water to a boil. Add the Farfalle and cook until tender but still firm to the bite. Drain. Transfer pasta to large bowl and add the Gorgonzola sauce and mushroom mixture. Toss to coat.