Rigatoni with Portobellos and Gorgonzola Cream

Name: Rigatoni with Portobellos and Gorgonzola Cream
Yield: Serves 4
Ingredients: 2 tablespoons, vegetable oil; 4 , large portobello mushroom caps, halved and sliced thin; 4 , garlic cloves, minced; 1/2 cup, dry white wine; 1 cup, heavy cream; 1 cup, crumbled Gorgonzola cheese; , Salt; 1 pound, rigatoni; 1 , (5-ounce) bag baby spinach; , Ground black pepper

8 comments

Appears in Cook's Country December/January 2007

This elegant pasta dish looks complicated, but with our recipe it can be on your table in about 30 minutes.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

We love the simplicity and quick preparation of pasta recipes. In our Rigatoni with Portobellos and Gorgonzola Cream recipe, we added meaty portobellos and crumbled blue cheese to fancy up rigatoni (or any large tubular pasta).

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