Tagliatelle with gorgonzola-mascarpone sauce

Name: Tagliatelle with gorgonzola-mascarpone sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Tagliatelle pasta (fine ribbon noodles); 7-10 Tbsp Salt; 1 (approx. 50 g) Onion; 30 g Butter or margarine; 30 g Flour; 1/4 l Vegetable broth (instant); 1/4 l Milk; 150 g Gorgonzola mascarpone layer cheese; 7-10 Tbsp Pepper; 200 g pink mushrooms; 3 Stem(s) flat leaf parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Tagliatelle pasta (fine ribbon noodles)
7-10 Tbsp Salt
1 (approx. 50 g) Onion
30 g Butter or margarine
30 g Flour
1/4 l Vegetable broth (instant)
1/4 l Milk
150 g Gorgonzola mascarpone layer cheese
7-10 Tbsp Pepper
200 g pink mushrooms
3 Stem(s) flat leaf parsley

Directions

1
Cook the pasta in boiling salted water for 10-12 minutes. In the meantime peel and finely dice the onion. Heat the fat in a pot and fry the onion in it. Dust with flour and let it sweat on.
2
Deglaze with broth and milk while stirring and bring to the boil. Add gorgonzola-mascarpone cheese, melt and stir. Season to taste with salt and pepper. Clean the mushrooms and slice finely. Drain the pasta.
3
Arrange on plates together with the sauce. Spread mushrooms on top. Wash the parsley, dab dry, pluck the leaves from the stalk and cut into fine strips, except for something to garnish.
4
Sprinkle over the noodles and garnish with parsley.