Gorgonzola Fusilli with Caramelised Onions and Walnuts
The sweetness of the onions contrasts perfectly with the saltiness of the cheese in this exciting dish. Make sure to use the cheese to suit your own taste!
Nutrition Per Portion
- Calories
969
- Carbs
93.4g
- Fat
54.1g
- Fibre
5.5g
- Protein
28.2g
- Sugar
13g
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Parmesan Cheese
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Olive Oil
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Balsamic Vinegar
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Brown Sugar
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Brown Onion
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Walnuts
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Fusilli Pasta
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Nutmeg
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Gorgonzola Cheese
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Vegetable Stock
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Milk
-
Plain Flour
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Butter
|
Parmesan Cheese |
Olive Oil |
Balsamic Vinegar |
Brown Sugar |
Brown Onion |
Walnuts |
|
Fusilli Pasta |
Nutmeg |
Gorgonzola Cheese |
Vegetable Stock |
Milk |
Plain Flour |
|
Butter |
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0.0 min
Bring a pan of salted water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.
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0.5 min
Peel and thinly slice the onion.
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2.5 min
In a frying pan add the olive oil and heat over medium heat.
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3.5 min
Add the onions and continue to cook until softened and beginning to caramelise.
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4.0 min
Add the pasta to the boiling water and cook until al dente (roughly 8mins).
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4.5 min
Finely chop the walnuts.
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6.0 min
Stir in the brown sugar and balsamic vinegar into the onions; stir through and cook until well softened.
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7.0 min
In a saucepan melt the butter over medium heat.
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8.0 min
Whisk in the flour until a paste, like wet sand forms.
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8.5 min
Add the correct amount of stock* and stir.
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9.0 min
Add the milk and whisk to avoid lumps.
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10.0 min
Add the gorgonzola cheese, nutmeg and season with salt and pepper.
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11.0 min
Cook the sauce down until thickened slightly.
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12.0 min
Drain the pasta when cooked.
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13.0 min
Add the pasta to the sauce and stir through with the chopped walnuts.
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14.0 min
Distribute pasta among serving plates and garnish, served with caramelised onions.
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Ingredients
Parmesan Cheese
grated
Olive Oil
1 tablespoon per person
Balsamic Vinegar
Brown Sugar
Brown Onion
thinly sliced
Walnuts
chopped
Fusilli Pasta
Nutmeg
Gorgonzola Cheese
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 60ml per person
Milk
Plain Flour
Butter
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Reviews (4)
Jacqueline Morris Verified
Lize Cooper Verified
James Prigmore Verified
Great combinations with a nice contrast between the onions and cheese.
Melodee Peters