Pasta with Leek, Zucchini and Blue Cheese Sauce

Ingredients

• 400 g penne
• Salz
• 2 Zucchini
• 1 Stange leek
• 1 EL Butter
• 1 TL flour
• 200 ml vegetable broth
• 200 ml heavy cream
• 150 g Gorgonzola
• 4 sprigs Parsley
• Pfeffer (from the grinder)

Instructions

1. 1.

   Cook the pasta in plenty of salted water until al dente. Slice the zucchini into strips. Wash and trim the leek, then slice it into strips as well. Melt the butter in a pan and sauté the vegetables for 2-3 minutes. Dust with flour and stir. Then pour in the broth and let simmer for about 5 minutes.

2. 2.

   Add the cream, bring to a boil once, and crumble in the Gorgonzola. Drain the pasta and mix it into the sauce. Season with salt and pepper, serve in deep bowls, and garnish with parsley.