- 2
Ingredients
- 250 g portobello mushrooms, sliced 1cm thick
- 125 g gorgonzola dolce, roughly chopped
- 400 g can chopped plum tomatoes
- 200 g spaghetti (or pasta of your choice)
- 8 cherry tomatoes, halved (optional)
- 50 g 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
- pinch sugar
- salt
Preparation
Step 1
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 the cherry tomatoes, 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.