Bowties with creamy mushroom & gorgonzola sauce

By Tufgrlz

The recipe salutes the Italian region of Lombardia. Lombardia is home to Milan and is known for its creamy, buttery sauces.

Ingredients

• 2 Tbs. unsalted butter
• 3 Tbs. all-purpose flour
• 2 1/2 cups whole milk, at room temperature
• 5 oz. creamy Gorgonzola cheese, cubed
• 3 Tbs. extra-virgin olive oil
• 1 lb. assorted mushrooms (such as cremini, oyster, stemmed shiitake), sliced
• 3/4 cup defrosted frozen peas
• 1 box bow-ties.

Details

Servings 4

Preparation

Step 1

Bring a large pot of saled water to a boil. Melt butter in a 2 quart suacepan over moderate heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk. Bring the sauce to a simmer and simmer for 2 minutes, whisking constantly. Remove from heat. Add cheese and stir until melted. Season with salt and pepper to taste. Cover and set aside.

Heat oil in a large skillet over moderate heat until hot. Add mushrooms and saute until tender and golden, about 12 minutes. Stir in peas. Season with salt and pepper to taste.

Add pasta to boiling water and cook until al dente, about 10 minutes. Drain. Transfer to a large bowl. Add the Gorgonzola sauce and mushroom mixture, and toss to coat. Season with salt and pepper to taste.