If you read my blog post from earlier this week, you’ll know that I was stewarding at the International Cheese Awards in Nantwich last week. After the judging duties are over comes the big clear up, part of which involves removing cheese in “anonymous” packaging that’s been blind judged, and replacing it with the branded version.
One of the perks of stewarding is that we are able to “facilitate the removal” of the unbranded cheeses – aka bring some home to eat! I acquired a couple of Gorgonzolas and a whole host of Brie and Camembert types and I’ve been eating them in various ways since Tuesday.
Tonight I decided to pimp up some supermarket pasta with a delicious mushroom, truffle and gorgonzola sauce. The pasta I’d bought from Aldi but in all honesty, you could use any fresh or dried pasta, plain or filled.
I’m a total sucker for truffles too and I get through this Cotswold Gold truffle rapeseed oil way too quickly.
I’m sure using a Swiss cheese with what is essentially an Italian dish probably isn’t conventional, but I love the contrasting cheesy flavours. Don’t buy Gruyère specially: just use some more gorgonzola or maybe a mixture of cheddar and parmesan.
Just be warned: this dish is definitely not one for diet days!
Mushroom, Truffle and Gorgonzola Pasta
1 small onion or 1/2 a large one
sea salt and fresh coarsely ground black pepper
Cotswold Gold rapeseed oil with white truffle
150ml double cream
50g Gruyère (grated)
Pasta of your choice (I used Aldi’s Wild Porcini, Mushroom & Truffle Triangoli) to serve 2 people (approx 75-100g each dried pasta).
- Preheat the oven to 190°C / 375°F / Gas 5.
- Bring a pan of water to the boil and add the pasta. Cook according to the package’s instructions in salted water with a dash of oil to stop it sticking.
- Once cooked, drain and set aside to dry a little – you don’t want excess water to water down the sauce.
- Finely chop the onion and the garlic clove and fry in a pan with a little olive oil.
- Slice the mushrooms and add to the pan along with a glug of truffle oil.
- Fry gently till the onions are golden and the mushrooms are soft.
- Season with the sea salt and coarse ground pepper. Taste to check seasoning and to ensure you can taste the truffle. If you can’t add another glug (or two!).
- Turn do
wn the heat and add the double cream.
- Allow it to come to a simmer then add the gorgonzola, cut into small chunks (it’s difficult to grate so chunks are easier).
- Stir thoroughly on a very low heat until the cheese has completely melted and you’re left with a smooth sauce. Recheck seasoning and truffle taste.
- Add the cooked pasta to the sauce and stir gently to coat it thoroughly with the sauce.
- Tip the pasta and sauce into an ovenproof dish. Sprinkle the grated Gruyère on top.
- Pop into the oven and cook for around 20 minutes, or until the top is golden and starting to turn crispy.