Penne with Gorgonzola Sauce
Thaw the spinach in a sieve and squeeze out the excess water with your hands. Cook the pasta in boiling salted water according to the package instructions until al dente.
- 150 g spinach leaves
- 200 g Penne
- Salt
- 60g mixed kernels and seeds
- 1 white onion
- 1 tbsp sunflower oil
- 150 g whipped cream
- 150 g vegetable broth
- 100 g Gorgonzola
- Pfeffer
- nutmeg
- Thaw the spinach in a sieve and squeeze out the excess moisture with your hands. Cook the pasta in boiling salted water according to package directions until al dente. Toast the seed mix in a dry pan for 2-3 minutes until golden brown.
- Finely dice the onion. Heat the oil in a pan and sauté the onions for 2 minutes until translucent. Bring to a boil with the cream and stock, then simmer for 2-3 minutes until thickened and creamy. Crumble the Gorgonzola into the sauce and melt. Add the spinach and heat through. Season the sauce with salt, pepper, and nutmeg. Drain the pasta, add it to the sauce along with 50 ml of the pasta water, and toss to combine. Serve sprinkled with the seed mix and pepper.
Thaw the spinach in a sieve and squeeze out the excess water with your hands. Cook the pasta in boiling salted water according to the package instructions until al dente.
Roast the seed mix in a pan without oil for 2-3 minutes until golden brown.
Finely dice the onion. Heat oil in a pan and sauté the onions for 2 minutes until translucent.
Bring the cream and stock to a boil and simmer for 2-3 minutes until creamy. Crumble the Gorgonzola into the sauce and melt. Add the spinach, heat through, and season with salt, pepper, and nutmeg.
Drain the pasta, add it to the sauce along with 50 ml of the pasta water, and toss to combine. Serve sprinkled with the seed mix and pepper.
