Penne with gorgonzola spinach sauce

Name: Penne with gorgonzola spinach sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 125 g deep-frozen leaf spinach (1 block); 1 Onion; 150 g Gorgonzola cheese; 400 g Penne noodles; 7-10 Tbsp Salt; 1 TABLESPOON Oil; 200 ml Milk; 200 g Whipped cream; 1 TEASPOON sauce thickener; 3 TSP pink berries; 7-10 Tbsp Pepper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

125 g deep-frozen leaf spinach (1 block)
1 Onion
150 g Gorgonzola cheese
400 g Penne noodles
7-10 Tbsp Salt
1 TABLESPOON Oil
200 ml Milk
200 g Whipped cream
1 TEASPOON sauce thickener
3 TSP pink berries
7-10 Tbsp Pepper

Directions

1
Defrost spinach at room temperature. Peel and finely chop the onion. Cut the gorgonzola into small pieces. Cook pasta in boiling salted water according to package instructions and drain. Squeeze the spinach that has been defrosted in the meantime. Heat the oil in a pot. Sauté onion cubes for 1-2 minutes.
2
Add the spinach and fry for another 2 minutes. Add milk, cream and gorgonzola and bring to the boil while stirring occasionally. Stir in sauce thickener and simmer for 4-5 minutes. Add 1 tsp. pink berries and season with salt and pepper. Mix sauce and noodles, arrange and sprinkle with remaining pink berries
3
Waiting time approx. 1 hour