Pasta with Gorgonzola, Peas and Tomatoes

Ingredients for 4 servings:

• 500 g pasta, to taste
• 400 g onion(s), mild, chopped
• 400 g peas, frozen
• 400 g tomatoes, cut into bite-sized pieces
• 200 g Gorgonzola, cut into pieces
• 100 g processed cheese
• 3 tbsp parsley, chopped
• 3 garlic cloves, squeezed
• 3 tbsp spelt flour
• 5 tbsp olive oil
• 2 tsp vegetable stock powder or 3 tbsp fresh soup paste
• 400 ml water, boiling
• n. B. Pfeffer
• Tabasco
• Nutmeg, freshly grated
• possibly lemon(s)
• possibly rice syrup
• chili flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

Sauté the onions and garlic in a pan in hot olive oil until translucent to yellow. Briefly add the stock powder – or better yet, fresh soup paste – and sauté. Then dust the mixture with the flour and sauté evenly while stirring. Pour in the boiling water while stirring to form a creamy sauce. Melt both cheeses in the sauce while stirring. Then add the frozen peas and heat until the sauce is evenly but gently bubbling again. Finally, add the tomatoes and heat for a few minutes to allow to infuse. Season to taste. In the meantime, cook the pasta al dente according to the package instructions. Serve the pasta and sauce garnished with fresh parsley.