Filo pastry pie with pasta and mushrooms

Name: filo pastry pie with pasta and mushrooms
Total time: 50 min
Yield: 6
Ingredients: 300 gram penne; 150 gram gorgonzola; 125 ml whipped cream; 100 ml olive oil; 100 gram smoked bacon cubes; 150 mixed mushroom; 250 gram chestnut mushrooms; 1 tablespoon lemon juice; 1 tablespoon thyme leaves; 1 business suit frozen filo pastry

Ingredients

Directions

Preheat the oven to 200 ° C.
Cut the gorgonzola into pieces.
Cut the mushrooms and mushrooms into pieces.
Finely chop the fresh thyme leaves.
Boil the pasta in a pan with plenty of boiling water with salt in 10-12 minutes al dente.
Heat in a pan the Gorgonzola and whipped cream with a stirring sauce.
Fry the bacon in a frying pan with 2 tablespoons of olive oil.
Spoon the mushrooms and mushrooms through them and fry them on a high heat.
Spoon the lemon juice and the thyme with some freshly ground pepper.
Brush the slices of filo pastry with olive oil and place them loosely in the cake pan, so that the bottom is covered with at least 2-3 layers of dough and the dough on the edge is slightly messy.
Pour the pasta into a colander and mix the pasta and half of the mushrooms through the Gorgonzola sauce.
Divide this mixture into the cake pan and scoop the remaining mushrooms.
Slide the mold into a ridge in the middle of the oven and bake the cake in 25 minutes until crispy brown and done.
Delicious with a tomato salad.