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Penne, asparagus & gorgonzola cream

A simple and comforting recipe for penne with asparagus and gorgonzola cream, perfect for pasta lovers.

Pasta Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 25 minutes
Energy: 662 kcal / serving

Instructions

  • 1.   Bring the pasta water to a boil and cook until al dente.
  • 2.   Sauté the thinly sliced shallots in butter until they are lightly golden.
  • 3.   Peel and cut the asparagus, then add them to the shallots and let them cook for 2-3 minutes.
  • 4.   Add the water and broth, simmer uncovered, stirring occasionally.
  • 5.   Heat the cream and melt the gorgonzola in it.
  • 6.   Adjust the seasoning without adding salt.
  • 7.   Add the pasta to the asparagus, pour the sauce over it, and mix well.
  • 8.   Serve immediately.

Ingredients for servings

  • 500 g of penne
  • 1 bunch of white asparagus
  • 3 shallots
  • 200 ml of heavy cream
  • 100 g of gorgonzola
  • 100 ml of water
  • 1 chicken bouillon cube
  • 1 butter
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    662 kcal
    33 %
  • Fat
    24,63 g
    35 %
  • of which saturated
    15,66 g
    78 %
  • Carbohydrates
    85,35 g
    33 %
  • of which sugar
    4,2 g
    5 %
  • Protein
    20,9 g
    42 %
  • Fibers
    4,11 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference