You never go wrong with pasta and you never go wrong with cheese. Combining both must then be a surefire win! This recipe was created when I discovered some cheese and mushrooms in the fridge that would have gone bad in a few days so I had to use them somehow. The result was delicious and filling enough to induce a food coma. Try it for yourself and report back with your results!
Ingredients: (4 servings)
1 lb. Pasta – ravioli, penne or fettuccine all work great!
1 cup Cambozola cheese (or blue cheese)
1 tbsp Gorgonzola
8 oz. Cream Cheese
1/4 cup Parmesan Cheese
1/2 cup Heavy Cream
2 oz. Brandy
1/2 cup frozen Green Peas
1 pint Mushrooms (portobello, shitake, or chanterelle varieties work great!)
Handful of Walnuts
1 small Shallot
3 Garlic Cloves (pressed)
1/3 cup red wine
2 tbsp Butter
2 tbsp olive oil
1 tbsp salt
Slice the mushrooms. Chop the shallot finely and press the garlic cloves. Add the butter and olive oil to a large skillet or saute pan. Heat it to medium-high and add the mushrooms. Stir after a few minutes and let them continue to cook. When they start to get a darker color after about 4-5 minutes, add the shallot and lower to medium heat. After another minute, add the garlic and let it cook for about a minute before adding the red wine. Let it continue cooking until most of the wine is gone. Take it off the heat and toss in the walnuts. Set aside.
Start boiling water with the salt for the pasta in a large pot. Cook the pasta according to instructions.
Mix the cheeses with brandy and cream in a saucepan. Heat while stirring until it all melts and then add the green peas. Let it simmer while stirring occasionally. Add 1/2 cup of the pasta water to the sauce and let it simmer a bit more.
Layer the sauce with the pasta on the plate and then add the mushroom-walnut mix on top before drizzling a little bit more sauce on it. Cutting some fresh parsley over it will add some color and freshness of flavor.