HT MC 30mins
Herbs Vegetables Main Course Eggless
Garlic Cloves, crushed
tbsp Fresh Sage, finely chopped
Radicchio, finely shredded
Fresh Parmesan Cheese, grated
Dolcelatte Cheese, cubed
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
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.
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.
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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