Gorgonzola – Sauce for Pasta
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 ml cream
- 250 ml vegetable stock
- 200 g Goronzola, possibly more, approx. 250
- 1 tablespoon flour, heaped
- salt
- Water (salt water)
- 400 g pasta
Print Recipe
Pin Recipe Instructions
- First set up the pasta water and cook the pasta on the side. Delicious ribbon noodles taste best with it.
- Heat the cream in a saucepan and add the Gorgonzola in small pieces while stirring. (I always buy the cheese packaged, sometimes it is 200 g or 250 g).
- Shake the cold vegetable stock with the flour in a shaker, stir into the Gorgonzola cream and bring to the boil. Salt a little, to taste (the types of Gorgonzola are salty depending on the manufacturer). Toss the pasta in the sauce before serving.
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