Fettuccine with Portobellas and Gorgonzola Cream
Had dinner tonight with a couple of homies from the BRILL. Who knew life could take us in such strange directions and land us together for an evening in downtown Cleveland motoring through sushi and telling stories about when we were 15?! Cool, yet strange. Here's to the MOONDOGGY and Deborah for a fun kind of night.
Cheers!
Fettuccine with Portobellas & Gorgonzola Cream
1 lb fettuccine, cooked
2 portobella caps, sliced
salt & pepper
1 1/2 c heavy cream
1/4 c Gorgonzola cheese crumbles(or any other blue cheese)
1 c fresh spinach
1/2 c sliced roasted red peppers
2 T. butter
Romano cheese
1 teas. olive oil
Method:
1. in saute pan, heat olive oil & portobellas until they become soft.
2. add cream, cheese, salt & pepper and turn to medium low.
3. add spinach, roasted peppers & butter once sauce starts to thicken.
4. add cooked pasta. toss. serve & top with Romano.
Cheers!
Fettuccine with Portobellas & Gorgonzola Cream
1 lb fettuccine, cooked
2 portobella caps, sliced
salt & pepper
1 1/2 c heavy cream
1/4 c Gorgonzola cheese crumbles(or any other blue cheese)
1 c fresh spinach
1/2 c sliced roasted red peppers
2 T. butter
Romano cheese
1 teas. olive oil
Method:
1. in saute pan, heat olive oil & portobellas until they become soft.
2. add cream, cheese, salt & pepper and turn to medium low.
3. add spinach, roasted peppers & butter once sauce starts to thicken.
4. add cooked pasta. toss. serve & top with Romano.
