Sometimes it has to be quick!

I am sure you know the feeling when you don’t want to stand in the kitchen for hours, but still would like to have a yummy meal. Well, in that case, pasta with vegetable sauce is always the right option for me. During the time the pasta is cooking, you can prepare the sauce.

Usually I use strained tomatoes as a base, but yesterday I thought I have to try something else. Luckily I commemorated a recipe with gorgonzola sauce that I found on Gourmandises végétariennes. I never tried the combination of gorgonzola and kohlrabi and was keen to test it. After cooking it I have to say that it really tastes great together! And the best thing is: the dish is ready in less then 20min- faster than every delivery service I know!

Pasta with kohlrabi in a gorgonzola sauce

250g pasta

2 kohlrabi

1 onion

1 garlic glove

1 tablespoon oil

200ml vegetable stock

150ml milk

70g gorgonzola

2 tablespoons chopped parsley

(cornflour)

salt, pepper

1. Chop the onion and garlic glove to small dices. Clean the kohlrabi and quarter it. Chip the quarters to 5mm/0.2 inches thick slices.

2. Start to boil the water for the pasta and cook the pasta according to the instructions. During this time start with the sauce.  Roast the  onion and garlic in a pan with the oil. Deglaze them with the vegetable stock and put the kohlrabi pieces in it. Let them cook for about 6min.

3. Cut the gorgonzola to pieces and let it melt in the pan with the kohlrabi. Fill the milk in the sauce and boil it up. If you think it is too liquid thick it with some cornflour.  Season to taste with salt and pepper.

4. Pour the sauce over the pasta and strew the parsley over it.

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2 responses to “Sometimes it has to be quick!

  • FreeSpiritEater

    Your pasta dish is just beautiful! Love the site! Off to check out your next post =]

  • Torwen

    Kohlrabi with pasta … nice kombination :)

    Just a reminder; Gorgonzola is NOT vegetarian. It is always made with animal rennet (i.e. ripped out stomach of a calf which is stuffed in a blender and then added to the milk). But luckily there are some blue cheeses suitable for vegetarians.

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