Food Network UK

Spinach fettuccini with gorgonzola cream sauce

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Ingredients

  • Salt
  • 550g packaged spinach fettuccini
  • 30g butter
  • 2 cloves garlic, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 30g plain flour
  • 250ml chicken stock
  • 250ml single cream
  • 250g gorgonzola cheese, cut into small pieces
  • A few leaves fresh sage, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • Freshly ground black pepper
  • 4 handfuls baby spinach leaves

Use imperial measurements

Method

How to make Spinach fettuccini with gorgonzola cream sauce

1) Heat water to a boil for pasta, salt water and cook pasta to al dente.

2) Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk in flour, cook 1 minute. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk in stock then cream, bring to a bubble and stir in gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.

3) In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.