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🍝 Creamy Pasta with Gorgonzola and Spinach

695 kcal · 30 min · 4 servings

Ingredients

• 250 g whole wheat pasta (e.g. Penne)
• salt
• 100 ml classic vegetable broth
• 225 g leaf spinach (frozen)
• 80 g Gorgonzola
• 150 g soy cream
• pepper
• nutmeg
• 2 tsp red peppercorns

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Cook the pasta in this salted water for as long as indicated on the package until it is al dente.
3. 3. Bring the vegetable broth to a boil in a separate pot.
4. 4. Add the frozen spinach to the boiling broth.
5. 5. Let the spinach simmer over medium heat, stirring occasionally, until it is completely thawed.
6. 6. Remove the hard rind from the Gorgonzola cheese slice.
7. 7. Cut the cheese into small cubes.
8. 8. Add the cheese cubes to the spinach in the pot.
9. 9. Stir the cheese until it has melted into the sauce.
10. 10. Stir the soy cream into the sauce.
11. 11. Season the sauce with salt and pepper to taste.
12. 12. Grate some fresh nutmeg directly into the sauce.
13. 13. Finally, adjust the seasoning of the sauce with nutmeg.
14. 14. Drain the cooked pasta and let it drain well.
15. 15. Divide the pasta evenly onto two plates.
16. 16. Pour the warm Gorgonzola spinach sauce over the pasta.
17. 17. Sprinkle a few peppercorns over the dish.
18. 18. Serve the pasta immediately while hot.

Nutrition per serving

• kcal: 695
• Protein: 29 g · Fett/Fat: 28 g · Carbs: 77 g