Gorgonzola Spinach Pasta

Ingredients

• 250 g whole‑grain pasta (e.g., penne)
• Salt
• 100 ml classic vegetable broth
• 225 g frozen spinach leaves
• 80 g Gorgonzola cheese
• 150 g soy cream
• black pepper
• nutmeg
• 2 tsp red peppercorns

Instructions

1. 1.

   Cook the pasta in plenty of boiling salted water according to package instructions until al dente.

2. 2.

   Meanwhile, bring the vegetable broth to a boil and add the frozen spinach. Cover and simmer over medium heat until the spinach has thawed, stirring occasionally.

3. 3.

   Dice the Gorgonzola and add it to the spinach. Stir and let it melt into the mixture.

4. 4.

   Stir in the soy cream, season with salt and pepper, grate a pinch of nutmeg directly into the sauce, and taste for seasoning.

5. 5.

   Drain the pasta, let it drain well, and divide onto two plates. Pour the spinach‑Gorgonzola sauce over the pasta. Sprinkle with red peppercorns and serve immediately.