Summary

Ingredients

• 500 g pasta
• 1 medium onion (s), diced
• 2 clove (s) garlic, minced or pressed
• Butter or oil
• 1 tablespoon tomato paste
• 300 g spinach leaves, fresher
• 150 ml white wine, drier, can be replaced with vegetable stock
• 200 ml cream
• 200 g Goronzola
• salt and pepper
• chili
• herbs, fresh (e.g. oregano, parsley, basil etc.)
• possibly hard cheese (without added rennet), grated

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Instructions

1. Cook the pasta in enough salted water according to the instructions on the packet and drain.
2. Sweat the diced onion and the chopped or pressed garlic cloves in butter or oil. After a short time add the tomato paste and roast with it. Gradually add the fresh spinach leaves (wash beforehand and remove the stalks that are too thick) and wait until it has disintegrated. Deglaze with the dry white wine. Let it simmer a little. Then add the cream. Dice the Gorgonzola and let it melt in the sauce while stirring. Season to taste with salt, pepper, chilli and possibly fresh herbs (e.g. oregano, parsley, basil, etc.). Really only season to taste after adding the cheese, otherwise it can be seasoned quickly.
3. Add the pasta to the sauce, fold in and - if you like - serve with grated hard cheese.