Courgetti & Spaghetti With Gorgonzola Sauce & Walnuts
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servings
2
Spaghetti with Gorgonzola sauce has long been one of our family favourites. It couldn’t be a tastier, quicker or easier supper or lunch. Now, since the advent of spiralizers I often replace some of the spaghetti with ‘courgetti’, which works really well. I love the crunch from the courgettes, they freshen the whole thing up, and starch from the spaghetti soaks up any excess liquid that leeches from the courgettes, making the sauce even more delectable. You could make this entirely from courgetti if you prefer, in which case I would leave the milk out of the sauce, or conversely use spaghetti alone.

ingredients
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170 g (5 oz) cuttlefish or squid ink spaghetti (or plain spaghetti)
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85 g (3 oz) Gorgonzola cheese (plus a little extra, optional)
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2 tbsp milk
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2 tbsp crème fraiche
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a handful of walnuts, chopped into rough chunks
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1 lge or 2 small courgettes (about 225 g / 8oz), spiralized
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roughly chopped parsley to decorate (optional)
directions
1. Bring a large pan of salted water to the boil, add the spaghetti and cook according to the pack instructions.
2. Meanwhile, melt the Gorgonzola, milk and crème fraiche together in a small saucepan over a low heat, until it forms a sauce. Taste for seasoning, but it is unlikely to need salt. Set aside. Boil a kettle of water.
3. Just before the pasta is cooked, put the spiralized courgette into a bowl, add a good pinch of salt and cover with boiling water from the kettle.
4. Drain the pasta. Transfer the cheese sauce into the empty (unwashed) pasta pan, heat through then add the pasta. Stir gently to distribute the sauce evenly through the spaghetti. Drain the courgettes and stir into the spaghetti.
5. Divide into two bowls and top with the walnuts and roughly chopped parsley, if using. A few of extra little blobs of oozy Gorgonzola on top would be good too.