10 oz. dry rigatoni pasta, 300 ml. whipping cream, 65 gr. blue cheese, 1 tsp. minced garlic, 1 tbsp. butter, 1/2 cup sliced mushrooms, 1/2 cup sliced bell peppers, 1/2 cup snap peas, 1/2 cup broccoli, salt and pepper to taste, freshly grated parmesan and chopped tomato for garnish.
Recipe: Heat the butter in a medium frying pan and saute the garlic with the vagetables. Add the cream and the blue cheese, season to taste and reduce the sauce to almost half. Add the boiled rigatoni to the blue cheese cream sauce and toss. Serve with fresly grated parmesan cheese, if desired, and garnish with 1 tbsp. chopped tomatoes. Cooking tip: Half-half or table cream are suitable substitutes to whipping cream in this recipe, if you prefer lighter cream sauce.
