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Pasta with walnut-orange-Gorgonzola sauce

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Ingredients for 4 servings:

  • 500 g linguine (wholemeal), or other pasta
  • 250g Gorgonzola
  • 1 orange(s)
  • 10 walnut kernels
  • 100 ml milk
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Enjoy vegetarian winter food

Cook the pasta according to the package instructions until al dente. In the meantime, chop the walnuts or chop them in a food processor. Segment the orange, reserving the juice. Heat the milk in a saucepan and melt the Gorgonzola. Add the orange segments and chopped walnuts. Bring everything to a boil and season with salt, pepper, and nutmeg. If the sauce is too thick, simply add a little more milk. Drain the pasta and immediately toss it with the sauce. A dry red wine goes very well with it. The pasta is also delicious as a side dish to roast beef or a steak.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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