Penne with Gorgonzola and Spinach Sauce

1 onion, 1 garlic, 1 tablespoon oil, 250 fresh chopped spinach, salt, pepper, 400 gr penne, 150 gr Gorgonzola, 200 ml milk, 200 ml cream, 1 teaspoon sauce binder

Saute the chopped onion and garlic, add the spinach, season it with salt and pepper, add a little water or wine if necessary. Cook for 5-10 minutes till the liquid evaporates.

Cook the penne in salt water.

Cut the Gorgonzola in small cubes and add it to the spinach together with the milk and cream and the teaspoon of sauce binder. Cook for another 5 minutes, till the cheese has melted. Add the pasta and serve.