Ribbon noodles with gorgonzola spinach sauce

Name: Ribbon noodles with gorgonzola spinach sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g Spinach; 1 (100 g) baby onion; 2 Garlic cloves; 400 g Ribbon noodles with wavy edges (e.g. trinette); 7-10 Tbsp Salt; 4 TABLESPOONS Olive oil; 1/4 l Vegetable broth (instant); 50 g Whipped cream; 50 g grated parmesan cheese; 150 g Cream Gorgonzola cheese; 7-10 Tbsp black pepper; 7-10 Tbsp young spinach leaves

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g Spinach
1 (100 g) baby onion
2 Garlic cloves
400 g Ribbon noodles with wavy edges (e.g. trinette)
7-10 Tbsp Salt
4 TABLESPOONS Olive oil
1/4 l Vegetable broth (instant)
50 g Whipped cream
50 g grated parmesan cheese
150 g Cream Gorgonzola cheese
7-10 Tbsp black pepper
7-10 Tbsp young spinach leaves

Directions

1
Clean, wash and drain the spinach. Pour into boiling water, bring to the boil briefly, pour into a sieve and drain well. Peel and finely chop the onion. Peel garlic and chop finely.
2
Put the pasta in boiling salted water and cook for about 10 minutes. In the meantime, squeeze out the spinach and chop coarsely. Heat oil in a large pan, fry onion until translucent, add garlic and fry briefly.
3
Add the spinach, deglaze with stock and cream, bring to the boil and stew for 2-3 minutes at low heat. Stir in parmesan. Dice the gorgonzola, stir into the spinach and stir until the cheese has melted.
4
Season to taste with salt and pepper. Pour the pasta into a sieve, rinse and drain briefly. Arrange noodles and sauce on plates. Serve garnished with young spinach leaves as desired.