John Myers
Gorgonzola Vegetable Pasta
The perfect gorgonzola vegetable pasta recipe with a picture and simple step-by-step instructions.
- 60 g Pine nuts
- 2 Pc. Small zucchini
- 150 g Mushrooms
- Olive oil
- 150 g Broccoli florets
- 300 g Conchiglie or Farfalle
- 1 tbsp Olive oil for the pasta
- 200 g Cream cheese
- 200 ml Milk
- 150 g Gorgonzola
- Salt pepper
- Basil and parsley to taste
- Lemon juice
- Roast the pine nuts in a pan until golden brown without adding any fat, then set aside. Slice the zucchini and fry on both sides in a pan heated with oil. Looks like B. looks nice if you use a grill pan. Then take it out and set aside. Slice the mushrooms and fry them in the same pan for a few minutes.
- Cook the pasta in a saucepan with 1 tablespoon of olive oil according to the instructions on the package. Cook the broccoli florets for the last 5 minutes. Drain and set aside.
- Melt the cream cheese in a large saucepan (I used the pasta pot again to save washing up) over low heat. Pour in the milk, then crumble the Gorgonzola and let it melt while stirring. Season with salt and pepper. Simmer for a few minutes and, depending on the consistency of the sauce, add a little more milk (broth is also possible). If you like, you can add some freshly cut parsley. Then stir in a splash of lemon juice and the sauce is ready.
- Now add the pasta and vegetables to the saucepan and mix together. Sprinkle with pine nuts and chopped basil to serve.
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