Zutaten für Pasta In A Creamy Gorgonzola Sauce
- Chardonnay Wine
- Light Cream Cheese
- Pepper
- Nutmeg
- Spaghetti
- 1/2 cup grated Parmesan cheese
- Gorgonzola
- Fresh Parsley
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Zubereitung von Pasta In A Creamy Gorgonzola Sauce
- In a saucepan, heat 1 cup of Merlot to a boil. Reduce heat and simmer until the wine has reduced by half (approximately 5-7 minutes).
- Whisk in 4 ounces of softened cream cheese until smooth and creamy. Bring to a gentle simmer.
- Reduce heat to low and simmer uncovered, stirring frequently, until the sauce has thickened to your desired consistency (about 10-15 minutes).
- Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of nutmeg.
- While the sauce simmers, cook 1 pound of pasta according to package directions.
- Stir in 1/2 cup grated Parmesan cheese and 2 ounces of crumbled Gorgonzola cheese into the cream sauce.
- Drain the cooked pasta and add it to the sauce, tossing to coat evenly.
- Serve immediately, sprinkling the remaining 1 ounce of crumbled Gorgonzola cheese and 2 tablespoons of chopped fresh parsley over each serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
12g
Fat
46g
Carbs
15g