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Penne with Dolcelatte     Veg   HT  MC   30mins

Serves 4         Hot   Vegetarian   Pasta  Herbs  Vegetables  Main Course  Eggless



225g/8oz  Penne

50g/2oz Butter

225g/8oz Mushrooms, sliced

2 Garlic Cloves, crushed

1 tbsp Fresh Sage, finely chopped

225g/8oz Radicchio, finely shredded

240ml/8fl.oz. Double Cream

50g/2oz Fresh Parmesan Cheese, grated

175g/6oz Dolcelatte Cheese, cubed

Salt and Pepper




1. Preheat the oven to 230C, 450 F, Gas mark 8 and lightly grease a shallow ovenproof dish. Bring a large pan of heavily salted water to the boil, add the penne and cook for 10-12 minutes


2. Meanwhile, melt the butter in a large frying pan and fry the mushrooms and garlic for about 5 minutes until softened. Stir in the sage and radicchio and remove the pan from the heat.


3. In a large bowl, mix together the cream, parmesan and dolcelatte. Drain the pasta thoroughly then add to the parmesan together with the mushroom mixture. Taste and adjust the seasoning.


4. Transfer the mixture to the ovenproof dish and bake in the oven for 12-15 minutes, or until the top is browned and bubbly. Serve immediately.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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