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.
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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.