This penne with asparagus and a gorgonzola cream sauce recipe is quick and easy to make...ready to eat and enjoy in under 30 minutes!
The oven roasted asparagus retains a bit of crunch and is complimented perfectly with the gorgonzola sauce that is deliciously creamy. We'd definitely recommend some bread on the side to soak it up!
Tip
- This penne with asparagus and a gorgonzola cream sauce recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 250g asparagus tips
- olive oil
- salt and freshly ground black pepper
- 150g gorgonzola cheese, crumbled
- 175ml double cream (I use Elmlea to reduce the calories!)
- 300g dried penne
To serve (optional):
- baguette or crusty bread – shop bought or homemade
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Instructions
- Preheat the oven to 230C/210C fan/gas mark 8. Place the asparagus tips in a single layer in a shallow ovenproof dish. Sprinkle with a little olive oil, and season with salt and freshly ground black pepper. Turn the asparagus to coat it in the oil and seasoning.
- Roast the asparagus in the oven for 10 to 12 minutes, until slightly browned and just tender. Set aside and keep warm while the pasta is finishing cooking.
- While the asparagus is in the oven, cook the pasta in a large saucepan according to the packet instructions. Drain well and return to the pan.
- Meanwhile, combine the crumbled cheese with the cream in a bowl, and season with salt and freshly ground black pepper.
- Add the asparagus and cheese mixture to the pasta. Stir well until the cheese has melted and the pasta is coated with the sauce. Serve immediately along with some shop bought or homemade baguette or crusty bread to soak up the creamy cheesy sauce!
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Penne with Asparagus and a Gorgonzola Cream Sauce
Ingredients
- 250g g asparagus tips
- olive oil
- salt and freshly ground black pepper
- 150g gorgonzola cheese crumbled
- 175ml double cream I use Elmlea to reduce the calories!
- 300g dried penne
To serve (optional):
- baguette or crusty bread – shop bought or homemade
Instructions
- Preheat the oven to 230C/210C fan/gas mark 8. Place the asparagus tips in a single layer in a shallow ovenproof dish. Sprinkle with a little olive oil, and season with salt and freshly ground black pepper. Turn the asparagus to coat it in the oil and seasoning.
- Roast the asparagus in the oven for 10 to 12 minutes, until slightly browned and just tender. Set aside and keep warm while the pasta is finishing cooking.
- While the asparagus is in the oven, cook the pasta in a large saucepan according to the packet instructions. Drain well and return to the pan.
- Meanwhile, combine the crumbled cheese with the cream in a bowl, and season with salt and freshly ground black pepper.
- Add the asparagus and cheese mixture to the pasta. Stir well until the cheese has melted and the pasta is coated with the sauce. Serve immediately along with some shop bought or homemade baguette or crusty bread to soak up the creamy cheesy sauce!
Notes
- This penne with asparagus and a gorgonzola cream sauce recipe is easily adapted if you’re cooking for less or more people.
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