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🍝 Spaghetti with creamy Gorgonzola mushroom sauce and fresh basil

717 kcal · 30 min · 4 servings

Spaghetti with creamy Gorgonzola mushroom sauce and fresh basil Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with about 5 liters of water and add plenty of salt. Cover the pot and bring the water to a boil.
  2. 2. Halve the onions, peel them, and cut them into fine cubes.
  3. 3. Wipe the mushrooms with a kitchen towel if necessary. Cut them into quarters or eighths depending on their size.
  4. 4. Heat 3 tablespoons of oil in a frying pan over high heat.
  5. 5. Fry the mushrooms in it with salt and pepper for 3 to 4 minutes until golden brown.
  6. 6. Add butter, the onion cubes, and a pinch of ground nutmeg. Sauté everything together over medium heat for about 3 minutes.
  7. 7. Dilute the broth as needed and add it to the mushrooms in the pan.
  8. 8. Bring the mixture to a boil and then simmer it over medium heat for about 4 minutes.
  9. 9. Add the spaghetti to the boiling salted water and cook for about 10 minutes until al dente (firm to the bite).
  10. 10. Drain the pasta in a colander.
  11. 11. Wash the basil thoroughly and shake it dry.
  12. 12. Pluck the basil leaves from the stems and chop them finely.
  13. 13. Cut the Gorgonzola cheese into coarse cubes.
  14. 14. Add the cheese and cream to the mushroom sauce in the pan.
  15. 15. Stir until the cheese has melted.
  16. 16. Season the sauce to taste with salt and pepper.
  17. 17. Mix the sauce with the drained spaghetti.
  18. 18. Serve the pasta in deep plates.
  19. 19. Sprinkle the dishes with the chopped basil and some black pepper.
  20. 20. Enjoy your meal!

Nutrition per serving