The rich, creamy gorgonzola in this pasta dish is balanced out by the flavours of fragrant lemon and parsley.


  • 60g fresh tagliatelle

  • 150ml chicken stock

  • 100ml cream

  • 30g gorgonzola cheese

  • ¼ lemon

  • 7g rocket

  • 1 tsp parsley

  • 2 slices white bread,

  • 2 cloves garlic, chopped

  • 4 button mushrooms

  • Olive oil


  • 1.

    Reduce the stock with ½ clove of garlic by about two thirds or until sticky.

  • 2.

    Add the cream, then bring to the boil to thicken.  Add 2 drops of lemon juice and the mushrooms. Bring to the boil and remove from the heat. Stir in the gorgonzola.

  • 3.

    Cook the pasta in boiling salted water with olive oil. Strain the pasta then add it to the sauce and sprinkle with parsley.

  • 4.

    Whizz the bread in a food processor to give breadcrumbs. Fry these with olive oil and the remaining garlic until golden. Use these to cover the pasta.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings