Spinach Fettuccini with Gorgonzola Cream Sauce

Spinach Fettuccini with Gorgonzola Cream Sauce

Ingredients

Salt

1 1/2 (12-ounce) packages spinach fettuccini, 

18 ounces total Or just make some fresh pasta

2 tablespoons butter

2 cloves garlic, finely chopped

2 tablespoons all-purpose flour

1 cup chicken stock

1 cup cream

8 ounces Gorgonzola, cut into small pieces

8 ounces fresh Mozzarella Cheese

A few leaves fresh sage, finely chopped

Freshly ground black pepper

4 handfuls baby spinach leaves 

Instructions

Heat water to a boil for pasta, cook pasta to al dente.

Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola and mozzarella cheese, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.

Mix in fresh spinach at the end and serve…….OMG it is so good