Vegetarian Whole Wheat Pasta with Broccoli and Gorgonzola recipe

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Ingredients

2 ounces whole-wheat spaghetti
3 tablespoons crumbled Gorgonzola cheese
2 tablespoons sour cream
1 teaspoon butter
1 small onion, chopped
1 ½ cups broccoli florets
½ cup water
½ 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

Nutrition Info

501.6 calories
carbohydrate: 60.9 g
cholesterol: 57.4 mg
fat: 21.9 g
fiber: 12.5 g
protein: 21.2 g
saturatedFat: 12.6 g
servingSize: -
sodium: 576.1 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Mix gorgonzola and sour cream together in a small bowl.

  3. 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.

  4. 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.

Recipe Yield

1 serving

Recipe Note

I cook these noodles for myself quite often so the ingredients are for one, but you can easily double or quadruple the recipe for more people. Broccoli and gorgonzola are a great combo with pasta and it's cooked in less than 30 minutes.

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