Stashcook: Meal Planner & Recipe Keeper

Creamy Gorgonzola and Spinach Penne Recipe

Name: Creamy Gorgonzola and Spinach Penne
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 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

Stashcook

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!

Ingredients

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

Method

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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