In this recipe, the star of the show is the luxuriously creamy sauce infused with gorgonzola for salty, savory, tangy flavor in every bite. Nearly any pasta can be paired with this sauce, but we loved gemelli for its intricate folds, which trap the sauce perfectly. A handful of baby spinach and a sprinkling of fresh parsley add textural contrast and help cut through the richness of the dish. The sauce will seem thin when you first take it out of the Suvie, but will thicken up once combined with the pasta.
Pasta with Gorgonzola Sauce
- 1 cup heavy cream
- ¼ cup crumbled gorgonzola, plus extra for garnish
- 4 oz pasta
- 2 cups baby spinach
- 1 tbsp minced fresh parsley
1) In a Suvie pan, stir together heavy cream, gorgonzola, ½ tsp kosher salt, and ¼ tsp ground black pepper. Insert pan into the top right zone of your Suvie. Place pasta in a starch pan and insert into the bottom right zone of your Suvie. Fill reservoir, input settings, and cook now or schedule.
My Cook > Multi-Zone Settings
Protein: 170°F for 1 hour
Vegetable: 0 minutes
Starch: 14 minutes
2) After the cook, remove all pans from your Suvie. In a large bowl, stir together pasta, gorgonzola sauce, and baby spinach. Divide mixture between bowls and top with parsley and extra gorgonzola if desired.
Nutritional Information per serving (2 servings per recipe): Calories 680, Total Fat 48g, Total Carbohydrates 48g, Total Sodium 250mg, Total Protein 15g