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
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.
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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.
-
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.
-
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.
Pantry Ingredients
Reviews
Jacqueline Morris Verified
Lize Cooper Verified
James Prigmore Verified
Great combinations with a nice contrast between the onions and cheese.
Melodee Peters