Campanelle with Mushrooms and Gorgonzola Sauce - Appetito
This campanelle with mushrooms recipe comes from the book Pasta Masterclass, by London-based chef Mateo Zielonka.
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Ingredients
- 14 oz. /400g campanelle
- 6 tbsp /90ml olive oil
- 2 medium shallots, finely diced
- 2 garlic cloves, finely diced
- 9 oz /250g white or chestnut mushrooms, sliced
- 3 celery sticks, chopped
- 5 ½ oz /140g Gorgonzola dolce, crumbled
- 5 1/2 tbsp /80ml single cream
- juice of ½ lemon
- 7 oz. /200g spinach leaves, washed and chopped
- Parmesan, to serve
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