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Creamy Gorgonzola and Spinach Penne Recipe

Creamy Gorgonzola and Spinach Penne recipe


This is a creamy pasta with cheese and spinach. You cook pasta and mix it with a sauce made from cheese, cream, and spinach. It's cheesy and has a little green veggie in it. You can eat it for dinner and it's yummy!


400 g Penne pasta
2 tbsp Olive oil
2 Leeks, white and light green parts only, thinly sliced
1 Garlic clove, minced
30 g Unsalted butter
250 ml Heavy cream
150 ml Whole milk
200 g Gorgonzola cheese, crumbled
1/4 tsp Ground nutmeg
50 g Grated Pecorino cheese
150 g Fresh spinach, roughly chopped
Salt and pepper to taste


Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente, usually about 11 minutes.
While the pasta is cooking, heat the olive oil and butter in a large pan over medium heat until the butter is melted.
Add the sliced leeks to the pan and cook for about 10 minutes, until they are soft and slightly caramelized.
Stir in the minced garlic and cook for another 2 minutes.
Pour in the heavy cream and whole milk, and bring the mixture to a gentle simmer.
Add the crumbled gorgonzola cheese to the pan, stirring until the cheese is melted and the sauce is creamy.
Mix in the ground nutmeg and chopped spinach, cooking until the spinach wilts, about 2-3 minutes.
Season the sauce with salt and pepper to taste.
Drain the cooked penne pasta and add it to the sauce, tossing to coat the pasta evenly.
Serve the pasta in bowls, sprinkled with grated pecorino cheese and a touch of black pepper.

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