portobello mushroom and gorgonzola spaghetti
Pastas are popular at ours in the cooler months as they are so satisfying and warming. I also find that you can almost always conjure up a pasta dish with whatever little you may have in the fridge and pantry. We have some gorgonzola that needed using and normally we’d have it melted over roasted portobello mushrooms with a side salad, but tonight it’s cold so I was wanted something a little more substantial. I stuck with the winning mushroom and gorgonzola combo, but added it to a simple tomato sauce tossed through spaghetti and a few handfuls of baby spinach. The resulting pasta was creamy, deep and comforting – just what I was looking for!
Portabellini and Gorgonzola Spaghetti
serves 2 generously
250g (1/2 lb) portobello mushrooms, sliced 1cm thick
125g (1/4 lb) gorgonzola dolce, roughly chopped
400g (280oz) can chopped plum tomatoes
200g (7oz) spaghetti (or pasta of your choice)
80g (3oz) baby spinach
1 onion, chopped
2 cloves garlic, smashed
3 sprigs fresh thyme
1 tbsp sherry
1 bay leaf
1 small bunch basil, leaves only
3 tbsp extra virgin olive oil
4 tbsp double cream
freshly ground black pepper
Heat 2 tbsp of extra virgin olive oil in a pan on a medium high heat and fry onions for a few minutes, until translucent. Add 2 sprigs of thyme and bay leaf and cook for a further minute then pour in the can of tomatoes and put in one clove of garlic and the sugar, then give the sauce a good stir. Once it is bubbling turn down the heat and leave to simmer for 10-15 minutes, until reduced.
While the sauce is cooking fry the mushrooms in the remaining olive oil on a high heat with a sprig of thyme and the other garlic clove. When the mushrooms have coloured, add the sherry and cook for another minute. Set aside.
Once the sauce has reduced pour it onto the mushroom mixture. Crumble in the gorgonzola and add in the basil leaves (roughly torn). Stir and warm through then leave to infuse while you cook the pasta.
Bring a large pot of salted water to the boil and cook your pasta according to packet instructions until al dente. Drain, reserving about 1/3 cup of the cooking liquid.
Remove the whole smashed garlic cloves, thyme sprigs and bay leaf from the sauce and discard. Season to taste, then add the cream and spinach leaves. On a low flame, heat the sauce until the spinach has wilted, then add in the pasta and cooking water. Toss to combine and serve piping hot.