Fettuccine With Gorgonzola Sauce and Broccoli

Name: Fettuccine With Gorgonzola Sauce and Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup canned low sodium vegetable broth; ½ cup dry white wine; 12 lb gorgonzola (or less if you choose) or 12 lb other blue cheese, crumbled (or less if you choose); 2 cups heavy cream; 3 tablespoons butter; 1 -2 teaspoon garlic powder (optional); 1 -2 teaspoon onion powder (optional); 1 teaspoon salt; ¼ teaspoon fresh ground black pepper; crushed red pepper flakes (a pinch or two); 1 lb fettuccine pasta; 5 cups broccoli florets; ⅓ cup grated parmesan cheese; 3 tablespoons chopped fresh parsley; black olives, sliced for garnish (optional); toasted slivered almonds, for garnish (optional)

Servings: persons

¾ cup canned low sodium vegetable broth
½ cup dry white wine
12 lb gorgonzola (or less if you choose) or 12 lb other blue cheese, crumbled (or less if you choose)
2 cups heavy cream
3 tablespoons butter
1 -2 teaspoon garlic powder (optional)
1 -2 teaspoon onion powder (optional)
1 teaspoon salt
¼ teaspoon fresh ground black pepper
crushed red pepper flakes (a pinch or two)
1 lb fettuccine pasta
5 cups broccoli florets
⅓ cup grated parmesan cheese
3 tablespoons chopped fresh parsley
black olives, sliced for garnish (optional)
toasted slivered almonds, for garnish (optional)

1
In a medium stainless-steel pot, combine the broth and the wine and bring to boil over moderate heat.
2
Cook until the mixture is reduced to about 2/3 cup, 5-10 minutes.
3
Reduce the heat to moderately low and add Gorgonzola, cream and butter.
4
Bring to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes.
5
Add salt, pepper, crushed red pepper flakes, garlic powder, onion powder, and chopped fresh parsley.
6
Remove from heat.
7
Cook fettucine according to pkg directions about 9 minutes.
8
In the same pot, add the broccoli florets and bring back to boil.
9
Cook until the broccoli and pasta are just done, about 3 minutes longer; then drain.
10
Toss the fettucine with broccoli with Gorgonzola sauce, Parmesan, black olive slices and toasted almonds.
11
Serve with extra Parmesan.

6569

kcal

Calories

505

Fat

134

Carbs

372

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ¾ cup canned low sodium vegetable broth, ½ cup dry white wine, 12 lb gorgonzola (or less if you choose) or 12 lb other blue cheese, crumbled (or less if you choose), 2 cups heavy cream, and more.

Yes, Fettuccine With Gorgonzola Sauce and Broccoli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!