Farfalle With Creamy Mushroom Gorgonzola Sauce

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This is a recipe which we have used for those who do not eat meat here at the home. i found this on the barilla web site. It is really very good and creamy.

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Steps

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Melt butter in a 2 qt saucepan over medium heat.

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When the butter starts to sizzle , add the flour and whisk until smooth , about 2 minutes.

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Gradually whisk in the milk.

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Bring the sauce to a simmer.

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Simmer for 2 minutes , whisking constantly.

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Remove from the heat.

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Add the gorgonzola and stir until melted.

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Season the sauce with salt , pepper and crushed red pepper , to taste.

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Set aside and cover to keep warm.

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Heat the oil in a heavy large skillet over medium heat.

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Add the mushrooms and saut until tender and golden , about 12 minutes.

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Stir in the peas.

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Season to taste with salt and pepper.

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Cook farfalle according to pkg directions and drain.

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Transfer the pasta to a large bowl.

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Add the gorgonzola sauce and mushroom mixture , and toss to coat.

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Season the pasta with salt and pepper , if needed and top with chopped chives.

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Ingredients

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unsalted butter, all-purpose flour, gorgonzola, whole milk, salt & freshly ground black pepper, crushed red pepper flakes, extra virgin olive oil, mushroom, frozen peas, farfalle pasta, fresh chives