Indulgent Gorgonzola Truffle Cream Sauce with Mushrooms

This Gorgonzola Truffle Cream Sauce with Mushrooms transforms your pasta into a gourmet meal in just 10 minutes.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1-2 tablespoons Olive Oil or Butter Use vegan butter for dairy-free.
8 ounces Sliced Mushrooms Cremini or shiitake recommended.
1 cup Milk or Cream Use plant-based milk for dairy-free.
4 ounces Gorgonzola Cheese Can substitute with blue or goat cheese.
1 tablespoon White Truffle Oil Use sparingly for maximum impact.
Ground Sage
Oregano
Thyme
Salt To taste.
Pepper To taste.
¼ cup Grated Parmesan Cheese Optional for garnish.

Equipment

large saucepan

Method

Preparation Steps

Preheat a large saucepan over medium-low heat. Add olive oil or butter and let it melt.
Add sliced mushrooms and sauté for about 5 minutes, stirring and seasoning with salt and pepper after 4 minutes.
Pour in milk or cream, and crumble in Gorgonzola cheese. Stir continuously for 3-4 minutes until the sauce is creamy.
Remove from heat and add white truffle oil and ground herbs. Adjust seasoning.
If desired, thicken the sauce by adding more Gorgonzola or grated Parmesan while on low heat.
Toss freshly cooked pasta in the sauce and serve immediately, garnished with extra Parmesan.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 12gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

This sauce is best enjoyed freshly made, but can be stored in an airtight container in the fridge for up to 2 days or frozen for up to 3 months.

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