Pasta with Gorgonzola, Asparagus and Pea Shoots February 23, 2016 by Kylie Mazon-Chambers Kylie Mazon-Chambers While pasta is cooking, melt butter in a medium saucepan over medium-high heat. The chewy tagliatelle pasta ribbons and a light cashew cream sauce make it hearty and comforting, while spring veggies, lemon, and an abundance of herbs make it super fresh and bright. https://www.reluctantgourmet.com/gorgonzola-cream-sauce-recipe Cook about 3 minutes, tossing gently, until cheese is melted and pasta is evenly coated. Add all the seasonings. Into the softened asparagus stir Parmesan cheese and 2 tablespoons of pasta cooking water to create a light but creamy sauce to coat the pasta. Add tomatoes; cook on medium heat 1 min., stirring occasionally. We used strong roquefort cheese since each serving only calls for half an ounce. I also skipped the walnuts to make it less calories. Cook pasta al dente following packet instructions. This is a delicious recipe. MyRecipes may receive compensation for some links to products and services on this website. Pour the gorgonzola sauce over the asparagus and sprinkle with the parmesan and the bread crumbs. ; Fast and nutritious – The tofu provides satisfying plant-based protein and asparagus packs with nutrients and fiber.The whole meal comes together in 20 minutes. fresh asparagus 1 lb. Snap off the bottoms of the asparagus, wash the stalks and scrape the scales (if desired). Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Stir in cream cheese and salt; cook 3 minutes or until thick, stirring constantly. Place the pasta (farfalle) into the boiling water. Add the sage, the whipping cream and the Gorgonzola cheese and cook for 2-3 minutes or until the sauce begins to thicken. A. Offers may be subject to change without notice. Sprinkle Gorgonzola cheese into the milk mixture, stirring continually to melt the cheese into a sauce. Cook onions, parsley and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Garnish with fresh parsley and serve immediately! I added a little gorgonzola into the milk mixture to add some more flavor. Nutritional: 1 Serving: Calories 370 (Calories from Fat 155), Fat 17 g (Saturated 7 g), Cholesterol 70 mg, Sodium 410 mg, Carbohydrate 42 g (Dietary Fiber 3g), Protein 15g. Cook onions, garlic and parsley on med-high heat for about 5 minutes or until onions are tender. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Definitely 5 stars. Place under a broiler and broil until golden brown on top, about 3-5 minutes. Penne with Creamy Asparagus Sauce (69) 1 hour. You make the sauce almost like a gravy but instead of heavy cream. It was so good when I made it for my family that they didn't know it was low calorie. Next, cook the ravioli according to package directions. But apart from making the gnocchi all you need to do is melt the gorgonzola with a little milk until it becomes a creamy sauce. Creamy Asparagus Pasta is made with cashew cream instead of dairy. Working quickly, use tongs to toss the pasta with the sauce, adding the reserved pasta water in small splashes until there is enough cream sauce to coat the pasta without being soupy. Chop gorgonozola into small chunks. Remove saucepan from the heat and combine sauce with cooked pasta, asparagus and salmon. Coat a large skillet with olive oil and heat over medium high heat. I thought this was great, my family loved it. Measure out 1/4 cup of the pasta-cooking water; stir into ricotta mixture until creamy. Add the sage, heavy cream and gorgonzola and cook until it begins to thicken, about 2-3 minutes. Variations: Try the sauce and pasta with asparagus, green beans or just fresh herbs instead of the broccoli. This was a bit underwhelming. Slightly under cook the pasta. 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