My mum used to make this for us. It’s ever so tasty, quick to do and makes for a nice change to your usual midweek pasta.

Ingredients | Serves 4

350g tagliatelle

175g Gorgonzola Dolce

2 cloves garlic

2 tablespoons dry white wine

A good handful of spinach

A box of mushrooms (sliced)

Pepper to season

1. Cook the pasta in a large saucepan of boiling water until just tender.

2. Meanwhile, make the sauce. Heat a good amount of olive oil in a saucepan. Fry the mushrooms and garlic. Crumble in the gorgonzola and gently stir until melted. Pour in the wine and season with pepper.

3. Drain the cooked pasta, reserving a little of the cooking water to loosen the gorgonzola sauce. Add the pasta to the sauce. Combine well. Finish off with the spinach until it’s wilted.

Serve immediately.



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