Spinach Fettuccini with Gorgonzola Cream Sauce

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 6 as a side dish or first course
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1 1/2 (12-ounce) packages spinach fettuccini, 18 ounces total

2 tablespoons butter

2 cloves garlic, finely chopped

2 tablespoons all-purpose flour

1 cup chicken stock

1 cup cream

8 ounces Gorgonzola, cut into small pieces

A few leaves fresh sage, finely chopped

Freshly ground black pepper

4 handfuls baby spinach leaves


  1. Heat water to a boil for pasta, salt water and cook pasta to al dente.
  2. Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.
  3. In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.
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