Recipe by Ninnalemon
A creamy and flavorful pasta dish in which the sweetness of broccoli meets the bold flavor of Gorgonzola and the richness of sausage
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Divide the broccoli into florets, wash them and cook them in a pan with the garlic, a drizzle of extra-virgin olive oil and a pinch of salt.
Step 2 of 6: When the broccoli is tender, remove the garlic and blend it with the Gorgonzola until smooth and creamy; set it aside.
Step 3 of 6: Boil the pasta in plenty of salted water, following the cooking time indicated on the package, leaving it al dente, and reserve a few ladlefuls of its cooking water.
Step 4 of 6: Meanwhile, remove the sausage casing, crumble the sausage and cook it in a pan until well browned and completely cooked.
Step 5 of 6: Drain the pasta al dente directly into the pan with the sausage, add a little cooking water and stir to combine the ingredients.
Step 6 of 6: Turn off the heat, add the broccoli and Gorgonzola cream and quickly toss with more cooking water, if necessary, then serve immediately.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Lactose to be checked · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving328 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 3,205 kJ766 kcal | 979 kJ234 kcal |
| Fat | 35.42 g | 10.81 g |
| of which saturated fatty acids | 14.34 g | 4.38 g |
| Carbohydrates | 81.16 g | 24.78 g |
| of which sugars | 4.98 g | 1.52 g |
| Fibre | 4.36 g | 1.33 g |
| Protein | 37.12 g | 11.34 g |
| Salt | 1.68 g | 0.51 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
