Italian · Dinner

One‑Pot Spinach Gorgonzola Pasta

Name: One-Pot Spinach Gorgonzola Pasta
Cook time: 20 min
Total time: 20 min
Yield: 3 servings
Ingredients: 250 g Yellow Lentil Spaghetti; 2 tbsp Pine nuts; 50 g Gorgonzola cheese; 300 ml Vegetable Broth; 200 g Heavy Cream; 125 g Spinach Leaves; 1 pcs Shallot; 2 cloves Garlic; 1 tbsp Olive oil; Salt; Black pepper

A creamy one-pot pasta with spinach, gorgonzola, and toasted pine nuts. Quick, comforting, and easy to prep in a single pot.

3

Servings

20 min

Cook time

616

Calories

27 g

Protein

Plan this recipe

Ingredients

11 items

Servings

3

250 g Yellow Lentil Spaghetti
or regular spaghetti
2 tbsp Pine nuts
50 g Gorgonzola cheese
300 ml Vegetable Broth
200 g Heavy Cream
125 g Spinach Leaves
baby leaves
1 pcs Shallot
2 cloves Garlic
1 tbsp Olive oil
Salt
to taste
Black pepper
to taste

Required equipment

Stovetop

Send to shopping list

Instructions

12 steps

1
Toast 2 tbsp Pine nuts in a dry pot until golden brown, then remove them and set aside.
2
Peel 1 pcs Shallot and 2 cloves Garlic.
3
Finely dice the Shallot and press the Garlic.
4
Heat 1 tbsp Olive oil in the pot.
5
Briefly sauté the Shallot and Garlic in the hot oil.
6
Add 300 ml Vegetable Broth, 200 g Heavy Cream, and 250 g Yellow Lentil Spaghetti (dry) to the pot.
7
Simmer over medium heat for 10 minutes, stirring occasionally.
8
Sort, wash, and dry the 125 g Spinach Leaves.
9
Cut 50 g Gorgonzola cheese into small pieces.
10
Add the Spinach Leaves and Gorgonzola cheese to the pasta and stir in.
12
Season with Salt and Black pepper.
13
Portion the pasta and garnish with the toasted Pine nuts.