Penne with gorgonzola spinach sauce

Name: Penne with gorgonzola spinach sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 1 Garlic clove; 1 TABLESPOON Oil; 250 g Frozen leaf spinach; 7-10 Tbsp salt and pepper; 400 g Noodles (e.g. penne); 150 g Gorgonzola; 200 ml Milk; 200 g Whipped cream; 1 TEASPOON pink berries; 1 TEASPOON sauce thickener

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
1 Garlic clove
1 TABLESPOON Oil
250 g Frozen leaf spinach
7-10 Tbsp salt and pepper
400 g Noodles (e.g. penne)
150 g Gorgonzola
200 ml Milk
200 g Whipped cream
1 TEASPOON pink berries
1 TEASPOON sauce thickener

Directions

1
Peel and finely dice the onion and garlic. Heat the oil in a pot and fry the onion and garlic until transparent. Add frozen spinach and 100 ml water. Cover over low heat.
2
Steam for 10-15 minutes, stirring from time to time.
3
In between, cook the noodles in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the package instructions.
4
Dice gorgonzola. Stir the milk, cream and gorgonzola into the spinach and simmer for another 3-4 minutes. Season to taste with salt and pepper. Drain the pasta and let it drain. Mix with the sauce.
5
Possibly crush pink berries and sprinkle over them.