Penne with gorgonzola cream

Name: Penne with gorgonzola cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 350 g Noodles (e.g. penne); 7-10 Tbsp Salt; 1 Onion; 10 g Butter or margarine; 2 (200 g each) Cup of whipped cream; 1 potty Sage; 100 g Gorgonzola cheese; 1 TEASPOON Vegetable broth (instant); 3 TABLESPOONS sauce thickener; 7-10 Tbsp Pepper; 25 g Walnut kernels

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

350 g Noodles (e.g. penne)
7-10 Tbsp Salt
1 Onion
10 g Butter or margarine
2 (200 g each) Cup of whipped cream
1 potty Sage
100 g Gorgonzola cheese
1 TEASPOON Vegetable broth (instant)
3 TABLESPOONS sauce thickener
7-10 Tbsp Pepper
25 g Walnut kernels

Directions

1
Cook the penne in boiling salted water for 12-15 minutes. In the meantime peel and finely dice the onion. Heat the fat in a pot, fry the onions in it until transparent and deglaze with cream. Bring to the boil and simmer at low heat for 2-3 minutes. Wash the sage, dab dry and cut into fine strips, except for something for garnishing. Dice gorgonzola roughly.
2
Add sage and stock to the sauce. Add the sauce thickener while stirring, add gorgonzola and bring to the boil again briefly. Season to taste with salt and pepper. Chop the walnuts. Pour the pasta onto a sieve, drain and arrange on plates with the sauce. Sprinkle with walnuts and serve garnished with sage