Wholemeal pasta with spinach balls and gorgonzola sauce

Name: Wholemeal pasta with spinach balls and gorgonzola sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g leaf spinach; 1 Onion; 1 Garlic clove; 100 g Walnut kernels; 250 g Wholemeal spaghetti; 7-10 Tbsp Salt; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp Pepper; 1 (250 g ) Cup of whipped cream; 1/8 l Vegetable broth (instant); 125 g Gorgonzola cheese; 7-10 Tbsp grated nutmeg

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g leaf spinach
1 Onion
1 Garlic clove
100 g Walnut kernels
250 g Wholemeal spaghetti
7-10 Tbsp Salt
2 TABLESPOONS Butter or margarine
7-10 Tbsp Pepper
1 (250 g ) Cup of whipped cream
1/8 l Vegetable broth (instant)
125 g Gorgonzola cheese
7-10 Tbsp grated nutmeg

Directions

1
Clean the spinach and wash it thoroughly. Peel onion and garlic, chop finely with half of the walnut kernels. Cook the spaghetti in plenty of boiling salted water for about 15 minutes. Heat the fat in a saucepan.
2
Steam onion, garlic and chopped nuts in it, add dripping wet spinach and cook over medium heat for about 5 minutes, season with salt and pepper. Bring cream and stock to the boil. Add 100 g cheese and dissolve in the sauce, season to taste with salt, pepper and nutmeg.
3
Drain the spaghetti and arrange on plates with the sauce. Form walnut spinach into about 12 balls with the help of a small ladle and place them on the sauce. Serve sprinkled with the remaining walnuts and small diced gorgonzola.