Vegetable sauces asparagus & gorgonzola sauce with cream

Ingredients

6 large garlic cloves, unpeeled

400 g/14 oz bottled roasted red peppers, drained and sliced

200 g/7 oz canned chopped tomatoes 3 tbsp olive oil

1 tsp dried chilli flakes

450 g/1 lb asparagus tips olive oil

salt and pepper

225 g/8 oz Gorgonzola, crumbled 175 ml/6 1 oz double cream 350 g/12 oz dried penne

Place the asparagus tips in a single layer in a shallow ovenproof dish. Sprinkle with a little olive oil. Season with salt and pepper. Turn to coat in the oil and seasoning.

Roast in a preheated oven at 230‚°C/450‚°F/Gas Mark 8 for 10-12 minutes until slightly browned and just tender. Set aside and keep warm.

Combine the crumbled cheese with the cream in a bowl.

Season with salt and pepper.

Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish.

Immediately add the asparagus and the cheese mixture. Toss well until the cheese has melted and the pasta is coated with the sauce. Serve at once.

Vegetable sauces asparagus & gorgonzola sauce with cream Photo Gallery



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