Spaghetti Gorgonzola Without Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spahetti
- 1 onion (s)
- 2 cloves garlic
- 1 tablespoon, heaped tomato paste
- 2 tomato (s)
- 150 ml white wine
- salt and pepper
- chili
- 500 ml vegetable stock
- 200 g Goronzola
- cornstarch
- some cold water to stir
- Basil, fresh or frozen
- olive oil
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti al dente in sufficient salted water as usual.
- Cut the peeled onion into half rings or cubes and fry in a little oil in a saucepan. As soon as they are translucent, add the tomato paste and the pressed garlic and fry briefly.
- Wash the tomatoes, cut them into cubes and put them in the saucepan. Add approx. 150 ml white wine until everything is covered and let everything simmer for approx. 5 minutes. Season with salt, pepper and chilli to taste.
- Fill the pot with approx. 500 ml of vegetable stock and add the diced Gorgonzola. Melt the Gorgonzola while stirring over medium heat and bring everything to a boil again.
- Mix in a little starch and thicken the sauce as you like. Finally, chop some basil and add to the sauce.
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