Ribbon noodles with spinach, chili and gorgonzola sauce

Name: Ribbon noodles with spinach, chili and gorgonzola sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g leaf spinach; 400 g ribbon noodles (e.g. Parpadelle); 7-10 Tbsp Salt; 1 Onion; 1 red chilli pepper; 2 TABLESPOONS Butter or margarine; 150 g Gorgonzola cheese; 250 ml Vegetable broth; 200 g Whipped cream; 7-10 Tbsp Pepper; 25 g Parmesan cheese

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g leaf spinach
400 g ribbon noodles (e.g. Parpadelle)
7-10 Tbsp Salt
1 Onion
1 red chilli pepper
2 TABLESPOONS Butter or margarine
150 g Gorgonzola cheese
250 ml Vegetable broth
200 g Whipped cream
7-10 Tbsp Pepper
25 g Parmesan cheese

Directions

1
Clean spinach, pluck smaller, wash and drain. Prepare pasta in boiling salted water according to package instructions. Peel and finely chop the onion. Clean, wash and cut the chilli pepper into rings, removing the white seeds.
2
Heat the fat in a large pot, fry the onion and chilli in it. Cut the gorgonzola into cubes. Pour broth and cream while stirring to the onion and bring to the boil. Add cheese and melt in the hot liquid at low heat while stirring.
3
Add the spinach and simmer while stirring for 2-3 minutes until the spinach has collapsed. Drain the pasta, let it drain and put it back into the pot. Fold in sauce and spinach, season to taste with salt and pepper.
4
Slicing cheese. Arrange everything and sprinkle with parmesan.