Pasta with Spinach and Gorgonzola Sauce

Serves: 5
Prep Time: 10 mins
Cooking Time: 10 mins

This recipe includes a traditional Béchamel formulated to give consistent results with an excellent flavour. The sauce can be used for Lasagne or Pasta, or as a cook-in sauce for fish or chicken. For a richer sauce make up with milk instead of water.

Ingredients

40g Recipere Béchamel Sauce Mix
260ml Water
100g Gorgonzola cheese
150g Penne pasta
100g Spinach
15g Pine kernels, lightly toasted
Few leaves basil

Method

Cook the pasta in boiling salted water with a little olive oil and refresh.
Make the Béchamel Sauce with the water and add 80g of Gorgonzola cheese.
Wilt the spinach in a hot pan with a little olive oil and add to the sauce.
Stir the pasta in to the sauce, heat through and check the seasoning.
Pour into a pasta bowl and sprinkle with the remaining cheese, pine kernels and basil leaves.

Pasta with Spinach and Gorgonzola Sauce

Ingredients

Method

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