Spaghetti with Gorgonzola Sauce
Healthy, because
Even smarter
Nutritional values
The gorgonzola sauce with its mix of calcium and phosphorus from the blue cheese is ideal for strong bones and teeth. The contained lactic acid bacteria ensure a healthy intestinal flora and strengthen the immune system. The fine moulds also have a positive effect on health.
If you do not tolerate lactose well, you can enjoy the cheese, as it naturally contains very little lactose. Use lactose-free cream or soy cream as an alternative. Refine the dish with chopped nuts, seeds or fresh spinach.
The Italian cheese is made from pasteurized milk, but pregnant women should not eat it raw, because listeria bacteria can multiply due to the low acidity and the noble mould. In the pasta, however, the cheese is cooked and can therefore be eaten without hesitation. If in doubt, cook the sauce a little longer.
(Percentage of daily recommendation)
| Calorie | 902 cal. | (43 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 485 mg | (12 %) | ||
| Calcium | 404 mg | (40 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 26.7 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 500 grams Spaghetti
- 1 garlic clove
- 1 Tbsp olive oil
- 200 grams Gorgonzola
- 350 milliliters Whipped cream (at least 30% fat content)
- salt
- freshly ground peppers
Preparation steps
Cook the pasta in boiling salted water until al dente. Peel and finely chop the garlic, then sweat in a pan with the oil until translucent.
Add the cream to the pan, then incorporate the gorgonzola. Melt over medium heat, then season to taste with salt and pepper.
Drain the pasta and add to the pan with the sauce. Toss to combine, and serve in preheated bowls.
