Penne with Asparagus and Mushrooms in a Gorgonzola Sauce

Substances:

• 1 tablespoon butter
• 4 oz. mushrooms (sliced)
• salt and pepper to taste
• 1/2 pound penne (gluten free for gluten free)
• 1 clove garlic (chopped)
• 1/2 teaspoon thyme (chopped)
• 1 splash dry white wine
• 1/4 cup milk
• 2 tablespoons heavy cream
• 1 ounce gorgonzola (crumbled)
• 1/2 pound asparagus (cleaned, trimmed and decrease into 1 plug slices shaped treasure penne)

Instructions:

1. Soften the butter in a pan.
2. Add the mushrooms, season with salt and pepper and saute till at ease, about 10 minutes.
3. Add the pasta to boiling water and cook dinner till al dente, abut 7-10 minutes.
4. Add the garlic and thyme to the pan and saute till aromatic, about a minute.
5. Add the white wine and deglaze the pan.
6. Add the milk, heavy cream and gorgonzola.
7. Set up the asparagus correct into a primed steamer till at ease, about 3-4 minutes.
8. Simmer the sauce till it thickens, several minutes.
9. Drain the pasta and toss within the gorgonzola sauce alongside with the asparagus and mushrooms.

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