Pasta dishes always make a great easy meal. Pappardelle with gorgonzola cream sauce and fried sage is up there with my favorite easy pasta dishes. The chewy noodles are coated in this amazing garlic and gorgonzola sauce. Additionally, fresh spinach and sautéed mushrooms add flavor and nutrition. If you have not had the pleasure of eating fried sage, please try this recipe. The flavor of sage mellows a bit when fried, and the crispiness is a nice contrast with pasta.
There are a few ways you can modify this recipe for your specific diet requirements. Gluten free pasta is always an option, and I used lactose free half and half in place of actual cream in the sauce. I love pappardelle for this, because the sauce coats the long noodles. Any pasta would ultimately work though. I think mushrooms and spinach go perfectly with blue cheese, but feel free to vary those according to taste as well.
Here are a few other pasta meal ideas you can try too – Orecchiette with garlic wine mushroom sauce, Charred eggplant and tomato pasta with creamy garlic tahini sauce, or Pappardelle with Sicilian pesto and fried capers.
Pappardelle with Gorgonzola Cream Sauce and Fried Sage
Ingredients
- 4 tbsp butter
- 2 cups sliced mushrooms
- 4 cups fresh spinach
- 4 garlic cloves sliced
- 1/4 cup cream or light cream
- 1/4 cup pasta water or more as needed
- 1/2 cup gorgonzola cheese crumbles
- salt and pepper to taste
- grated parm for serving
- 8 fresh sage leaves sliced into ribbons
- 1 tbsp oil for frying sage
Instructions
- In a skillet, heat the 1 tbsp of oil until hot over medium high heat and add the sage. Fry, stirring occasionally, until crisped up and lightly browning. Drain on paper towels, leaving the oil in the pan.
- Heat a large pot of boiling water and add the pasta. Cook according to the directions for al dente, and keep a cup of pasta water to use in the sauce. Add the butter to the skillet and when melted, add the mushrooms and a pinch of salt. Cook the mushrooms over medium high until they release their liquid and begin to brown. Add the garlic and stir.
- Reduce the heat in the pan to low and add 1/2 cup pasta water. Pour in the cream and then whisk in the cheese to make the sauce. When your pasta is done, drain and add to the sauce and cook over low heat, tossing the pasta in the sauce. Add the spinach and cook just until wilted.
- Serve the pasta with the fried sage on top and a sprinkle of grated parmesan.