Whole wheat spaghetti with Gorgonzola cream

Ingredients for 1 servings:

• 400 g whole wheat spaghetti
• 1 tsp sea salt
• 1 tsp olive oil, cold-pressed
• 3 small beetroots
• 250g Gorgonzola
• 1 garlic clove(s)
• 4 tbsp milk
• n. B. Pepper, black

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

Cook the spaghetti in plenty of salted water for about 10-12 minutes until al dente, then drain slightly and toss with the oil in a warmed bowl. Brush the beets thoroughly under cold running water and grate very finely. Carefully crush the Gorgonzola, along with the finely chopped garlic clove, sprinkled with salt. Mix the cheese with the beets, garlic, and milk and season with pepper. Serve this cream with the hot pasta. Tips: Gorgonzola cream also tastes great on its own, without the beets, but with freshly chopped herbs such as thyme, rosemary, and sage. Because of the cold cheese cream, the spaghetti should always be served very hot. In any case, it should be served with a green leaf salad or mixed salad.