Pasta in gorgonzola-mascarpone sauce

Name: Pasta in gorgonzola-mascarpone sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 medium onion; 2 tablespoons (30 g) butter/margarine; 2 (30 g) easy go. Tbsp. flour; 1/4 l Milk; 1 TEASPOON Vegetable broth (instant); 400 g ribbon noodles (e.g. tagliatelle); 7-10 Tbsp salt, white pepper; 200 g Mushrooms (e.g. brown); 2 stem(s) Parsley (e.g. smooth); 150 g Gorgonzola mit Mascarpone oder je 75 g Gorgonzola u. Mascarpone (Magor)

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 medium onion
2 tablespoons (30 g) butter/margarine
2 (30 g) easy go. Tbsp. flour
1/4 l Milk
1 TEASPOON Vegetable broth (instant)
400 g ribbon noodles (e.g. tagliatelle)
7-10 Tbsp salt, white pepper
200 g Mushrooms (e.g. brown)
2 stem(s) Parsley (e.g. smooth)
150 g Gorgonzola mit Mascarpone oder je 75 g Gorgonzola u. Mascarpone (Magor)

Directions

1
Peel and chop the onion. Fry in hot fat. Dust with flour and sweat. Stir in 1/4 l water and milk. Bring to the boil and add the stock. Simmer over low heat for about 5 minutes while stirring
2
Meanwhile cook the ribbon noodles in plenty of boiling salted water for 10-12 minutes
3
Clean and wash mushrooms. Wash parsley and chop finely, except for something to garnish. Melt the cheese in flakes in the sauce. Season to taste with pepper and a little salt
4
Drain the pasta and serve with the cheese sauce. Finely slice the mushrooms. Sprinkle with parsley and garnish