Beet-gorgonzola sauce for pasta
Add to meal plan:
This recipe is stored in the diet
Add to shopping list
The recipe has been added to your shopping list
Print recipe
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe
Recipe for a tasty and cheap pastasauce from turnips, gorgonzola, shallots, sage and orange.
Recipe for a tasty and cheap pastasauce from turnips, gorgonzola, shallots, sage and orange.
portions Preparation cooking time
4portions 10Minutes 25Minutes
portions Preparation
4portions 10Minutes
cooking time
25Minutes
Ingredients
servings: portions
Units:
Ingredients
servings: portions
Units:
Yum BigOven - Save recipe or shopping list
Instructions
  1. Peel the beet and dice (approx. 1x1 cm cubes). Shallot peel and finely dice.
  2. Rinse the sage, shake it dry and finely chop the leaves.
  3. Heat the olive oil in a pan. Fry the beetroot and shallot cubes together with the sage. Stir occasionally. Add the vegetable broth.
  4. Wash the orange, pat dry and rub the dish finely (about 1 TL full). Add the orange peel to the sauce. Sauce salts and peppers. Cook for 10 minutes. Gorgonzola cut into cubes and put into the sauce together with the cream.
  5. Cook the pasta after wrapping, drain and stir in the sauce. Serve immediately with freshly planed Parmesan.
recipe Notes

Tip: You can also refine your choice with roasted pine nuts.

Powered by deli-berlin.com