Friday, April 07, 2006

Spaghetti with Spinach and Gorgonzola cheese sauce

I like cheese, but I don't like to eat it on its own. So I am constantly looking for recipes that call for different type of cheeses. This week, I bought a block of Gorgonzola cheese to try out one recipe, only to find out that I don't have some of the other ingredients..... Thanks to the advance in technology, I found another recipe that uses Gorgonzola cheese, in no time. And we are set for another unpredictable new recipe for the week, again!

Growing up in a Chinese family, my encounter with cheese is understandably, limited. Except for the occasionally sliced Cheddar cheese in sandwiches, shredded Mozzarella on top of the pizzas, and cream cheese in Cheesecakes. I found myself flummoxed by the vast choices available in supermarkets here. Not to mention the countless combination of cheese used in cookbooks.

Coming back to this new recipe. I think the highlight is really the Gorgonzola cheese sauce. Though pungent and salty on its own, Gorgonzola cheese added dimensions to this simple spaghetti dish. Even OCT who is not adventurous in trying out new food, find this delicious. This is the kind of recipe I like. Simple and straightforward in its preparation, but taste sophisticated, and keeps people guessing what's in the recipe. Very much like a good chinese dish, where everything has blended so harmoniously well, that you can never call out all the ingredients.
The photo I took didn't do the dish any justice, for it tasted much much nicer than it appears here.

Spaghetti with Spinach and Gorgonzola Cheese Sauce

1 (9-ounce) package spaghetti
1 tablespoon butter
1 tablespoon all-purpose flour
1 (12-ounce) can evaporated low-fat milk ( *I used 2 tablespoons and roughly 3/4 cup of 2% milk)
3/4 cup (3 ounces) crumbled Gorgonzola cheese
8 oz white button mushroom, sliced
1 large yellow onion, diced
3/4 teaspoon salt
1/4 teaspoon black pepper
1 (6-ounce) bag fresh baby spinach (about 6 cups)

Add the diced yellow onion to 2 teaspoons of hot oil and cook until it turns translucent. Add in mushroom, followed by spinach. Remove all from pan once spinach wilts.

Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, melt butter in a medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add the milk, stirring constantly with a whisk. Increase heat to medium-high; bring to a boil, stirring constantly. Reduce heat; simmer 3 minutes or until sauce thickens slightly, stirring frequently.Add in the spinach mixture. Remove from heat, and stir in cheese, salt, and pepper. Combine the sauce and pasta, tossing gently to coat.

Serves 4

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