Tagliatelle with Spinach Gorgonzola Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g ribbon noodles
- 400 g mushrooms
- 2 onions)
- 700 g spinach, frozen
- 300 g herbal cream cheese or sour cream
- 125 g Goronzola
- Oil for frying
- salt and pepper
- caraway powder
- nutmeg powder
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet.
- In the meantime, peel and dice the onions. Cut the mushrooms into slices. Fry both in a large saucepan with a little oil. Season with salt, pepper, some caraway and some nutmeg powder.
- When everything is lightly browned, add the spinach and let thaw while stirring. Then add the cream cheese and stir in well. Stir in approx. 125 g Gorgonzola and let everything get nice and hot again. If necessary, season again with salt and pepper.
- Add the drained, still hot noodles, stir well and serve.
- Note: You can also use chicken or turkey instead of mushrooms. However, then the dish is no longer vegetarian.
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