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.

Photo Gallery of Vegetable Sauces Asparagus & Gorgonzola Sauce With Cream

Click to on Photo for Next Vegetable Sauces Asparagus & Gorgonzola Sauce With Cream Images



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.

Leave a Reply