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You are here: Home > Recipes > Buckwheat Penne with Gorgonzola Sauce

Buckwheat Penne with Gorgonzola Sauce

Doves Farm recipe

Our recipe

Deliciously comforting, this Buckwheat Penne dish has perfectly balanced flavours of creamy gorgonzola and celery stalks with a hint of fresh black pepper. Serves 4.


Unit of measurement


2 Onions
4 Celery stalks
25 gButter (or vegan butter)
200 gGorgonzola cheese (or vegan blue cheese)
300 mlMilk (or vegan milk)
500 gBuckwheat Penne
1 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.
4. Drain the pasta and add it to the sauce.
5. Season with black pepper and serve.


Temperature & cooking time:

Dietary status:
Without Egg, Without Gluten, Without Nuts, Without Soya, Vegetarian, Without Wheat.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

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