Gorgonzola Fusilli with Caramelised Onions and Walnuts

Vegetarian
Pasta
Italian
Contains Nuts
Contains Dairy

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!

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Nutrition Per Serving

Calories 969
Carbs 93.4g
Fat 54.1g
Fibre 5.5g
Protein 28.2g
Sugar 13g

Reviews

5.0

4 reviews

Follow the recipe steps below

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.
0.5 min
Peel and thinly slice the onion.
2.5 min
In a frying pan add the olive oil and heat over medium heat.
3.5 min
Add the onions and continue to cook until softened and beginning to caramelise.
4.0 min
Add the pasta to the boiling water and cook until al dente (roughly 8mins).
4.5 min
Finely chop the walnuts.
6.0 min
Stir in the brown sugar and balsamic vinegar into the onions; stir through and cook until well softened.
7.0 min
In a saucepan melt the butter over medium heat.
8.0 min
Whisk in the flour until a paste, like wet sand forms.
8.5 min
Add the correct amount of stock* and stir.
9.0 min
Add the milk and whisk to avoid lumps.
10.0 min
Add the gorgonzola cheese, nutmeg and season with salt and pepper.
11.0 min
Cook the sauce down until thickened slightly.
12.0 min
Drain the pasta when cooked.
13.0 min
Add the pasta to the sauce and stir through with the chopped walnuts.
14.0 min
Distribute pasta among serving plates and garnish, served with caramelised onions.