Pasta with beef, gorgonzola and walnuts

Pasta with beef, gorgonzola and walnuts
Serves 4

Tagliatelle, fettuccine, linguini or other preferred pasta for 4 servings
300 grams of beef tenderloin
200 grams of gorgonzola piccante
250 mL of cooking cream
50 grams of walnuts
1 Tbsp of vegetable oil/ soft or liquid margarine
3-4 strings of fresh thyme

  • In a saucepan heat up the cream on medium-heat
  • Lower temperature to low-heat and add 3/4 of the cheese.
  • Slowly let the cheese melt in the hot cream. Stir occasionally.
  • Slice the meat to 5 mm thick slices. If slices are long you can cut them in half
  • Heat up a frying pan and heat up the oil/margarine
  • Add meat and brown on all sides for about 2-3 minutes.
  • Transfer meat to the gorgonzola sauce
  • Season with fresh ground pepper
  • Boil pasta according to package
  • When done, rinse and transfer to a large serving bowl
  • Pour sauce on top and mix carefully
  • Sprinkle over chopped walnuts
  • Crumble over the last ¼ of the gorgonzola and top with the leaves from fresh thyme
  • Serve with mixed greens


Tip: You can also use chicken instead of beef. Or omit the meat for a lacto-vegetarian dish.

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