Pasta with gorgonzola, beef fillet and mushrooms
Recipe for the creamiest gorgonzola pasta with beef fillet and mushrooms.
Servings 4 people
Calories 1141kcal
Ingredients
- 5-600 g beef fillet - or another cut of beef
- 250 g chestnut mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, grated or crushed
- 1/2 l cream
- 150 g gorgonzola
- 4-500 g pasta
- Salt and pepper
- Oil
- A handful of finely chopped parsley (optional)
Instructions
- Cut the beef fillet into strips.
- Heat a little oil in a frying pan and brown the beef well over a good high heat for 3-4 minutes. Season with salt and pepper.Set the beef aside on a plate.
- In the same pan, fry the mushrooms, still over a good high heat, until lightly golden. Add more oil if needed.
- Turn the heat down to medium, add the onion and garlic and fry for a couple of minutes.
- Pour in the cream and stir the gorgonzola into the sauce. Let the sauce simmer for 5-8 minutes, or until it thickens slightly.Meanwhile, cook your pasta al dente.
- Return the beef to the sauce and heat through - then season to taste with salt and pepper.If you like, stir a handful of parsley into the sauce as well.
- Toss the pasta in the sauce and adjust the consistency with a splash of the pasta cooking water if needed.
- Top with plenty of freshly ground pepper and, if you like, a sprinkling of fresh herbs.
Nutrition
Calories: 1141kcal | Carbohydrates: 85g | Protein: 54g | Fat: 65g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 250mg | Sodium: 545mg | Potassium: 1203mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2135IU | Vitamin C: 3mg | Calcium: 348mg | Iron: 4mg