Gorgonzola Pasta
Gorgonzola pasta: This pasta with Gorgonzola is much lighter than the original. In Italy and Swabia, noodles and potatoes are combined in this way.
Ingredients
- 200 g waxy potatoes (2 medium potatoes)
- 300 g savoy cabbage (1 head)
- 2 cloves garlic
- Salt
- 400 g whole wheat pasta
- 20 g Parmesan cheese (1 piece)
- 1 tbsp Olive Oil
- 100 g cream cheese (13% fat)
- 100 ml milk (1.5% fat)
- 75 g Gorgonzola
- Pepper
- nutmeg
Instructions
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1.
Peel, wash and dice the potatoes. Clean, rinse and drain the cabbage, then cut into thin strips. Peel and finely chop the garlic.
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2.
Bring plenty of salted water to a boil in a large pot. Add the potatoes and cook for 5 minutes. Add the pasta and cook until al dente according to package instructions.
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3.
Meanwhile grate the parmesan cheese finely and set aside.
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4.
Heat oil in another pot or skillet. Add the cabbage and sauté while stirring for 3-4 minutes.
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5.
Add the garlic briefly and continue sautéing. Stir in cream cheese, milk and Gorgonzola. Keep stirring over low heat until creamy and thickened. Season with salt, pepper and a pinch of nutmeg.
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6.
Drain the pasta and potatoes and let them dry, reserving 100 ml of cooking water to stir into the cheese sauce. Combine everything in a large preheated bowl, sprinkle with parmesan and serve.
