John Myers
Pasta in Vegetable Gorgonzola Sauce
The perfect pasta in vegetable gorgonzola sauce recipe with a picture and simple step-by-step instructions.
- 500 g Pasta
- 500 g Seasonal vegetables
- 300 g Gorgonzola
- 250 ml Vegetable broth
- 200 ml. Cream
- 1 tbsp Butter
- 1 Tbsp. Flour
- Salt
- Pepper
- Cook the pasta in salted water until al dente
- Cook the vegetables (I used asparagus, carrots and broccoli here).
- Put the butter in a saucepan, stir in the flour and deglaze with the broth and cream, bring to the boil, crumble the Gorgonzola into it, season with salt and pepper, add the vegetables to the sauce and let it steep for 5 minutes.
- Drain the pasta in a sieve, place on a plate and serve with the vegetables in the Gorgonzola sauce.
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