Gorgonzola and Spinach Pasta
Soya cream ensures the beautiful creamy consistency of the sauce here - and brings two advantages at once: It has only half as much fat as whipped cream and contains no cholesterol. The spicy blue cheese provides a thick portion of bone-strengthening calcium.
Not everyone tolerates pink pepper berries well. They contain substances that can cause allergies. If you are sensitive to them: Just replace it with green pepper!
(Percentage of daily recommendation)
| Calorie | 695 cal. | (33 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.5 g | (62 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 32.6 μg | (54 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,048 mg | (26 %) | ||
| Calcium | 452 mg | (45 %) | ||
| Magnesium | 224 mg | (75 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 9 ozs Whole Grain Pasta (such as penne)
- salt
- ½ cup Vegetable broth
- 8 ozs Spinach (frozen)
- 3 ozs Gorgonzola
- 5 ozs Soy creamer
- peppers
- Nutmeg
- 2 tsps red peppercorns
Preparation steps
Cook pasta in plenty of boiling salted water according to package directions until al dente.
Meanwhile, boil vegetable broth in another pot and add the frozen spinach. Cover and simmer over medium heat until the spinach is thawed, stirring occasionally.
Remove rind from Gorgonzola, dice and add to spinach. Stir and cook until melted.
Stir in soy creamer and season with salt and pepper. Season to taste with a little nutmeg grated directly into the sauce.
Drain pasta and place on 2 plates. Top with spinach and Gorgonzola sauce. Sprinkle with peppercorns and serve immediately.