Summary

Ingredients

• 200 ml vegetable stock
• 100 g Goronzola
• 100 ml cream or Cremefine for cooking
• 2 teaspoons cornstarch
• salt
• pepper
• 3 half peach (s), canned
• ribbon noodles

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Instructions

1. Dice the peaches. Chop the Gorgonzola and let it melt in the vegetable stock. Then add the cream and bring to the boil briefly. Gradually sift the cornstarch into the sauce, stirring constantly, simmer briefly and season with salt and pepper.
2. Spread the sauce over the ribbon noodles that have been cooked in the meantime and serve with the diced peaches.