We enjoyed this for dinner tonight. It was incredibly easy to put together. I served the sauce over gnocchi. I added a small handful of spinach to sauce and doubled the parsley too - both fresh from the garden . It makes a magnificent creamy sauce. Very versatile too.
*Made for Australia/NZ Swap #41* A lovely, creamy, cheesy sauce -- just need to add a tad more pepper to the left-overs. Will be preparing this again over the summer with garden herbs. Thanks for posting !
We really loved this tonight for dinner - I used a 375g Spinach and Ricotta Angolottie which was plenty for 3 of us with sides. I did use the full measures of the rest for 500g of pasta and had to use swiss cheese (with a little parmesan) in place of the gruyere and used garlic chives in the recipe and as garnish. Thank you The Flying Chef, made for Make My Recipe Edition 11.
Mmmm, smooth, rich and creamy, this is to die for! Made as directed, throwing in cream with wild abandon and using butter for the onion.. :oops: .. not a calorie counting night! Absolutely sinfully delicious, if I ate this in a restaurant I'd be going back for more! On my regular list! Used my own herbs fresh from the garden, tempted to throw in a little sage next time, because it goes well with pasta and it grows like crazy! :lol: Thanks FC for another winner, made for Aus/NZ swap#27, April 09