Pasta with Cheese Sauce

Ingredients

• 400 g whole wheat pasta (farfalle)
• Salt
• 1 Garlic clove
• 150 g Parmesan cheese
• 2 bunches parsley
• 3 celery stalks
• 100 ml Vegetable broth
• 100 g Gorgonzola
• 100 g Ricotta
• 100 ml cooking cream
• white pepper

Instructions

1. 1.

   Cook the pasta according to package instructions in plenty of boiling salted water until al dente, drain in a colander and let it rest.

2. 2.

   While the pasta cooks, peel and finely chop the garlic. Grate the parmesan cheese coarsely and set aside half for sprinkling. Wash the parsley, shake off excess water, pluck the leaves; reserve some and finely chop the rest.

3. 3.

   Wash and cut the celery into small pieces. Heat oil in a large pot, briefly sauté the garlic, then add the celery and sauté for another 3 minutes before deglazing with vegetable broth. Dice the gorgonzola and add it along with ricotta, grated parmesan, and a splash of cooking cream; stir and heat until melted to create a creamy sauce, adding more cream if needed and simmering for a few minutes. Season with pepper, salt, and white pepper.

4. 4.

   Serve the pasta on plates, pour the cheese sauce over it, and sprinkle with remaining parsley and the rest of the parmesan cheese.