Spinach Fettuccine with Gorgonzola Cream and Spinach

(from castro15’s recipe box)

Categories: Pasta


  • Salt
  • 1 1/2 (12 oz.) packages spinach fettuccine
  • 2 tbsp. butter
  • 2 garlic cloves, finely chopped
  • 2 tbsp. all-purpose flour
  • 1 cup chicken stock
  • 1 cup cream
  • 8 oz. Gorgonzola, cut into small pieces
  • A few leaves of fresh sage, finely chopped
  • Black pepper
  • 4 handfuls of baby spinach leaves


  1. Bring a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente.

  2. Heat the butter in a large sauce pot. Add the garlic, cook for 2 minutes, then whisk in the flour and cook for 1 minute.

  3. Whisk in the stock, then the cream; bring to a bubble and stir in the Gorgonzola. Cook, stirring, for about 2 minutes, until the Gorgonzola is melted. Stir in the sage and a little pepper and cook for 3 minutes more.

  4. In a serving bowl, toss the hot pasta with the sauce and fresh spinach to wilt in.

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