- 2 ounces whole-wheat spaghetti
- 3 tablespoons crumbled Gorgonzola cheese
- 2 tablespoons sour cream
- 1 teaspoon butter
- 1 small onion, chopped
- 1 1/2 cups broccoli florets
- 1/2 cup water
- 1/2 teaspoon vegetable stock powder
- salt and freshly ground black pepper to taste
- 1 pinch ground nutmeg
- 1 teaspoon lemon juice, or to taste
- 1 teaspoon chopped almonds
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite according to package instructions, about 12 minutes. Drain.
- Mix gorgonzola and sour cream together in a small bowl.
- Heat butter in a skillet over medium heat while spaghetti is cooking. Add onion; cook until soft and translucent, about 5 minutes. Add broccoli, water, vegetable stock powder, salt, pepper, and nutmeg and cook until broccoli is soft, about 15 minutes. Puree broccoli mixture with an immersion blender until smooth.
- Stir in gorgonzola-cream mixture and heat until sauce almost boils, 3 to 5 minutes. Season with lemon juice and pour over spaghetti. Sprinkle with almonds.
05/06/2018
recipepes.com
Vegetarian Whole Wheat Pasta with Broccoli and Gorgonzola, recipe
PT15M
PT1H
5
455 calories
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