Ingredients:
1 tbsp vegetable oil
300 g beef tenderloin, thinly sliced
400 g white mushroom, 5mm slices
2 small or 50 g green onions, chopped
3 cloves or 15 g fresh garlic, crushed
2 cups water
2 cubes chicken stock
1 tsp fresh sage leaves
100 g gorgonzola cheese, cut into small pieces
2 tbsp light cooking cream
300 g rigata pasta
8 cups water
2 tbsp fresh parsley leaves, chopped
2 tbsp parmesan cheese, grated (optional garnish)
Direction:
1. In a large saucepan, heat vegetable oil until very hot and saute beef slices for 2 minutes.
Add mushrooms and cook until the mushrooms are just tender, about 2 minutes. Remove
from pan and set aside.
2. Using the same pan on medium heat add green onions, garlic and saute for 1 minute.
Add water, chicken stock and sage leaves and allow to simmer for 5 minutes until dissolved.
3. Add gorgonzola cheese and cream and allow cheese to melt over medium low heat.
4. Meanwhile cook pasta in boiling water, drain and add to pan.
5. Return beef and mushrooms to pan and toss together with pasta and sauce.
6. Stir in parsley and transfer to a large serving dish. Sprinkle grated parmesan as an optional garnish and serve.
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