This just might be the best pasta sauce I've come up with. With fresh tomatoes and basil this summer, it will be to die for.
This recipe serves four.
3 large portabello mushroom caps, sliced 1 cm thick and halved or quartered
125 g (1/4 lb) gorgonzola dolce, roughly chopped
400 g (28 oz) can chopped plum tomatoes
80 g baby spinach (one bunch)
1 medium onion diced
2 small leeks, white part chopped
2 cloves garlic smashed
3 sprigs thyme
1 T sherry
1 bay leaf
1 small bunch basil, leaves only
3 T olive oil
4 T cream
1/3 cup milk
freshly ground pepper
5. Crumble in the gorgonzola and add the basil leaves roughly torn. Turn off the heat. Stir and leave to infuse while you cook the pasta.
6. Cook the pasta according to package.