My dear, last week I asked again on my Facebook page and in my Facebook groups (the Projekt: Gesund leben and Sugar-Free Facebook groups) which of my newly developed recipes you wanted me to post first – and, once again, you all surprised me!

The winner was the 20-minute One-Pot Pasta with Spinach and Gorgonzola – a super hearty and nourishing dish that’s perfect for autumn!

The pasta can be made with conventional spaghetti (I usually use spelt spaghetti), but there are also tons of gluten-free alternatives (e.g. for those who are celiac or who want to make the recipe while in Phase 1 of the Sugar-Free Challenge). Here, I’ve used the yellow lentil spaghetti that I also used in the vegan Gluten-Free Pasta with Mushrooms and Cashew Cream Sauce. (If you want to make this One-Post Pasta vegan, just replace the dairy cream with cashew cream.)

The idea behind the one-pot concept is super simple yet ingenious: pasta and sauce are prepared together (in one pot – obviously). This saves time when prepping, cooking, and cleaning! My Basic Recipe for One-Pot Pasta can be found here.

Here’s the recipe for the One-Pot Pasta with Spinach and Gorgonzola:

One-Pot Pasta with Spinach and Gorgonzola

Rezept drucken
Rezept drucken
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time
  • 2 tbsp pine nuts
  • 1 shallot
  • 2 garlic cloves
  • 2 tbsp olive oil*
  • 300 ml vegetable stock
  • 200 g cream or cashew cream
  • 250 g Spaghetti e.g. yellow lentil spaghetti
  • 125 g leaf spinach
  • 50 g Gorgonzola cheese
  • salt*
  • pepper*
  1. In a pot, dry-roast pine nuts (no oil) until golden brown. Remove pine nuts and set aside.
  2. Peel shallot and garlic. Mince shallow and press garlic.
  3. Heat olive oil in the pot and briefly sauté garlic and shallot. Deglaze with cream and broth and add pasta. Simmer on medium heat until pasta is al dente.
  4. Sort spinach leaves, wash, dry, and remove coarse stems. Cut gorgonzola into small pieces.
  5. Stir leaf spinach and gorgonzola into the pot and simmer for another 2 minutes. Season with salt and pepper and divide onto two plates.
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I’ll publish the rest of the new recipes in the coming weeks! In the meantime, enjoy! :-)

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