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Nutrition Facts
Serving Size 1 (230g) Recipe makes 4 servings
Calories 828
Calories from Fat 360		(43%)
Amount Per Serving		%DV
	Total Fat 40.0g	61%
	Saturated Fat 24.6g	123%
	Monounsaturated Fat 11.0g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 124mg		41%
Sodium 819mg		34%
Potassium 374mg		10%
Total Carbohydrate 88.1g		29%
	Dietary Fiber 3.6g	14%
	Sugars 2.4g
Protein 28.2g		56%
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Gorgonzola Sauce for Pasta

Recipe #29295 | 15 min | 3 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Bergy
May 25, 2002

This is absolutely FABULOUS but not for the faint hearted. Full bodied flavor but do not look at the calories. Creme fraiche can be kept in the fridge for up to a week so this is a make ahead, quick recipe at the time that you want to serve it. You can substitute Blue cheese but it is not as full bodied.

SERVES 4 (change servings and units)

Ingredients

1/2 lb gorgonzola, crumbled
1 cup creme fraiche (Under separate posting here on recipezaar)
1 lb cooked pasta shells (or other pasta of your choice)

Directions

1
Mix cheese and creme fraiche in a medium saucepan and over low heat, heat it until the cheese has melted.
2
Pour over the hot pasta.
3
Serve with a green salad and crusty rolls.

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Featured Reviews for This Recipe

From: JoJoStar

On Oct 11, 2006

This was really good Bergy. I sauteed some mushrooms and asparagus and tossed with penne and sauce and my kids and I enjoyed this sooo much. Thanks for posting a great recipe.

1 person found this review helpful

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From: Nat Da Brat

On Feb 10, 2004

OMG Bergy, this was rich and delicious! I made this with your creme fraiche Creme Fraiche. Poured sauce penne whole wheat pasta, added salt and pepper, and topped it off with a little asparagus that I had leftover. Served with garlic bread and baby greens salad. Will be making this again for sure.

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