Sundried tomato, mushroom, and gorgonzola pasta

Sundried tomato, mushroom, and gorgonzola pasta

When I travel, I like to keep the fridge stocked with meals so that whoever is home has something to eat other than cereal and Chinese takeout. I made this pasta a couple weeks ago with no particular flavors in mind, but it turned out way too good not to brag about. Sure I had this for dinner, but it was delicious for breakfast on my way to the airport and  as a late night meal a few days later.

Ingredients:

  • Olive oil
  • 1 medium shallot, diced
  • 6 cloves garlic, grated
  • 1 cup basil, chopped
  • 1/2 cup cilantro, chopped
  • 2 cups cremini mushrooms, quartered
  • 4 oz sundried tomatoes, chopped
  • 1 tsp Italian seasoning
  • 2 tsp red pepper flakes
  • 2 cups vegetable broth
  • 1/3 cup gorgonzola cheese crumbles
  • 1/4 cup half and half
  • Salt
  • Pepper
  • 1 box dried pasta (I used spaghetti but you can use anything)

Prep:

Heat oil in a large dutch oven and sautee the shallot, garlic, basil, and cilantro. When the garlic is fragrant, add the cremini mushrooms and wait for them to release some of their water. Add the sundried tomatoes, italian seasoning, red pepper flakes, and vegetable broth and bring to a simmer. Stir in the gorgonzola cheese and half and half, then season with salt and pepper. Cook for a few minutes until the cheese is melted and the pasta is creamy. Cook spaghetti according to package instructions and add to the sauce. Stir and let sit for a few minutes so the flavors can incorporate. Serve warm.

sundried tomato, mushroom, and gorgonzola pasta

sundried tomato, mushroom, and gorgonzola pasta