Gorgonzola and Roasted Vegetable Pasta
This is a wonderful meal for Sunday night. If all the cheese is not rich enough for you, add some bacon, salami or chorizo. If you prefer something milder, replace the Gorgonzola with extra Parmesan.
500g mixed vegetables chopped such as butternut, sweet potato, carrots, courgettes and bell peppers
3 sprigs rosemary
a drizzle of olive oil
Bake the vegetables and rosemary with a drizzle of olive oil at 200C for 45 minutes.
500g penne pasta cooked and drained
250ml cream
250g cream cheese
100g Gorgonzola
50g Parmesan
Heat the cream and cheeses over low heat, add the Parmesan and stir until heated through. Season to taste.
Mix the pasta and vegetables in a large serving bowl. Add the sauce and mix. Garnish with rocket, Parmesan shavings and toasted pine nuts.
Banting: Replace the pasta with courgettes, cauliflower or broccoli. Replace the pine nuts with walnuts or pumpkin seeds. Pour over the sauce and bake until heated through.
500g mixed vegetables chopped such as butternut, sweet potato, carrots, courgettes and bell peppers
3 sprigs rosemary
a drizzle of olive oil
Bake the vegetables and rosemary with a drizzle of olive oil at 200C for 45 minutes.
500g penne pasta cooked and drained
250ml cream
250g cream cheese
100g Gorgonzola
50g Parmesan
Heat the cream and cheeses over low heat, add the Parmesan and stir until heated through. Season to taste.
Mix the pasta and vegetables in a large serving bowl. Add the sauce and mix. Garnish with rocket, Parmesan shavings and toasted pine nuts.
Banting: Replace the pasta with courgettes, cauliflower or broccoli. Replace the pine nuts with walnuts or pumpkin seeds. Pour over the sauce and bake until heated through.
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