Buckwheat Penne with Gorgonzola Sauce

Serves 4

Deliciously comforting, this Buckwheat Penne dish has perfectly balanced flavours of creamy gorgonzola and celery stalks with a hint of fresh black pepper.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan, Wholemeal

Ingredients

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  • 2 onions, chopped
  • 4 celery stalks, chopped
  • 25g butter (or vegan butter)
  • 200g gorgonzola cheese (or vegan blue cheese)
  • 300ml milk (or vegan milk)
  • 500g Freee Buckwheat Penne
  • a pinch black pepper
  1. Chop the onion and celery as finely as possible and cook gently in the butter until soft. Set aside.
  2. Put the gorgonzola and milk into a large pan and heat gently, stirring until melted. Stir in the cooked vegetables.
  3. Bring a large pan of salted water to a rapid boil and cook the pasta as per instructions on the back of the packet.
  4. Drain the pasta and add it to the sauce.
  5. Season with black pepper and serve.

Equipment

large pan

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Ingredients

Change Quantities:
  • 2 onions, chopped
  • 4 celery stalks, chopped
  • 25g butter (or vegan butter)
  • 200g gorgonzola cheese (or vegan blue cheese)
  • 300ml milk (or vegan milk)
  • 500g Freee Buckwheat Penne
  • a pinch black pepper

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