Vegetarian Whole Wheat Pasta with Broccoli and Gorgonzola

I cook these noodles for myself quite often so the ingredients are for one, but you can easily double or quadruple the recipe for more people. Broccoli and gorgonzola are a great combo with pasta and it's cooked in less than 30 minutes.

• Preparation Time: 5 mins
• Cooking Time: 23 mins
• Total Time: 28 mins
• Calories: 502 Calories

Ingredients

• ½ cup water
• 1 teaspoon butter
• 1 pinch ground nutmeg
• 1 small onion, chopped
• 2 tablespoons sour cream
• salt and freshly ground black pepper to taste
• 1 ½ cups broccoli florets
• 3 tablespoons crumbled Gorgonzola cheese
• 1 teaspoon lemon juice, or to taste
• ½ teaspoon vegetable stock powder
• 1 teaspoon chopped almonds
• 2 ounces whole-wheat spaghetti

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite according to package instructions, about 12 minutes. Drain.

Step 2

Mix gorgonzola and sour cream together in a small bowl.

Step 3

Heat butter in a skillet over medium heat while spaghetti is cooking. Add onion; cook until soft and translucent, about 5 minutes. Add broccoli, water, vegetable stock powder, salt, pepper, and nutmeg and cook until broccoli is soft, about 15 minutes. Puree broccoli mixture with an immersion blender until smooth.

Step 4

Stir in gorgonzola-cream mixture and heat until sauce almost boils, 3 to 5 minutes. Season with lemon juice and pour over spaghetti. Sprinkle with almonds.