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Celery and gorgonzola spaghetti - NOMATCH2

Mixed green salad


Total: 30 min


10 min


20 min


2 servings
  • 120 g Spaghetti whole wheat
  • 100 g mesclun
  • 80 g Celery
  • 100 mL Milk, 2%
  • 1 tablespoon Crème fraîche half fat
  • 0.5 Lemon
  • 30 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 60 g Gorgonzola cheese


  • Boil a big pan of salty water and add the spaghetti. Cook them al dente following the instructions on the package.
  • Meanwhile, wash the celery and finely chop it up. Wash and drain the mixed greens. Dice up the cheese.
  • In a salad bowl, mix the mixed greens with 1 tablespoon of olive oil and the juice of half a lemon. Add salt and pepper.
  • In a frying pan, heat up the olive oil and fry the celery for a few minutes until soft. Add salt, pepper and the cream. Mix and set aside.
  • In another pot with thick sides, melt the blue cheese in the milk on low heat.
  • Drain the spaghetti and put them back in the pot. Add the cream to the celery and the gorgonzola-milk mix. Mix well.
  • Serve immediately the celery, gorgonzola spaghetti along with the mixed green salad.

Recipe tips

  • Add grain products to each meal according to your appetite for more energy!