Pasta with Spinach and Gorgonzola Sauce
Cooking Time: 10 mins
Preparation Time: 10 mins
Servings: 5
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:
1. Cook the pasta in boiling salted water with a little olive oil and refresh.
2. Make the Béchamel Sauce with the water and add 80g of Gorgonzola cheese.
3. Wilt the spinach in a hot pan with a little olive oil and add to the sauce.
4. Stir the pasta in to the sauce, heat through and check the seasoning.
5. Pour into a pasta bowl and sprinkle with the remaining cheese, pine kernels and
basil leaves.