Penne Portabello with Balsamic-Gorgonzola Sauce

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This is a very heavy dish, but the balsamic gives it a lighter flavor. It’s one of my favorite dishes, especially in winter. This will serve four people, but I don’t recommend leftovers. In my experience, it doesn’t reheat well (but I’ve also only had leftovers of this dish once).

To make it: 
  • 1 pound penne pasta (preferably whole-wheat)
  • 1/2 cup gorgonzola cheese, crumbled
  • 4 portabella mushrooms, sliced, marinated in 1/4 cup Newman’s own Lite Balsamic Vinaigrette for 1/2 hour
  • 1/2 package Neufchatel cheese (aka reduced-fat cream cheese)
  • 1 pint half and half (you can also use 1% milk, but add a bit more Neufchatel to the mixture)

Put 1 gallon of water on to boil. When the water boils, add pasta. Cook pasta for 10-12 minutes until al dente. Drain pasta and set aside.

Saute portabella mushrooms in vinaigrette for about five minutes until they start getting tender. Add half and half or milk and heat through. Add Neufchatel and gorgonzola and continue cooking over medium heat until cheese is well incorporated and sauce is thick. Toss over pasta and serve hot.