Creamy Blue Cheese Rigatoni
with mixed mushrooms, endive & parsley- Gluten
- Tarwe
- Milk (including lactose)
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Selderij
If you like to eat seasonal vegetables, then you're in luck - endive is grown year-round! It's also a great source of various vitamins and minerals.
Ingredients
90 g
Rigatoni
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ piece
Onion
½ piece
Garlic
1 piece
Endive
100 g
Pre-cut mushroom mix
25 g
Blue cheese cubes
(Contains: Milk (including lactose))
75 g
Cooking cream
(Contains: Milk (including lactose))
5 g
Fresh curly parsley
(May be present: Selderij)
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
1 teaspoon
Mustard
½ teaspoon
Honey [or plant-based alternative]
1 tablespoon
White balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the rigatoni for 12 - 14 minutes. Reserve some of the pasta water, then drain and set aside.
- Meanwhile, chop the onion and crush or mince the garlic.
- Remove the tough base of the endive and discard.
- Halve the endive lengthways and then cut into thin strips (see Tip).
Tip: some of the endive is served raw, but you can just cook all of it in the next step if preferred.
- Heat the olive oil in a deep frying pan over medium heat. Fry the garlic and onion for 2 - 3 minutes.
- Stir in the mushrooms and the majority of the endive, then fry for 4 - 6 minutes over medium-high heat.
- Deglaze with the white balsamic vinegar (see Tip).
Tip: if you have any white wine at home, use this instead of the vinegar so as to add more depth of flavour.
- Add the cream and half of the blue cheese, then crumble in the stock cube (see pantry for amount).
- Stir in the honey and mustard, then allow to cook for 3 minutes over medium-low heat.
- Taste and then season with salt and pepper as needed (see Tip).
Tip: if the sauce is not thick enough, allow to reduce for a further 3 - 5 minutes. If the sauce is too thick, add some of the reserved pasta water.
- Finely chop the parsley.
- Transfer the rigatoni to the sauce and mix well to combine.
- Season to taste with salt and pepper, then serve on deep plates.
- Top with the rest of the endive and blue cheese. Garnish with the parsley to finish.
