Creamy Blue Cheese Rigatoni

Name: Creamy Blue Cheese Rigatoni with mixed mushrooms, endive & parsley
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 180 g Rigatoni; 1 piece Onion; 1 piece Garlic; 2 piece Endive; 175 g Pre-cut mushroom mix; 50 g Blue cheese cubes; 150 g Cooking cream; 10 g Fresh curly parsley; ½ piece Low sodium vegetable stock cube; 2 tablespoon Olive oil; 2 teaspoon Mustard; 1 teaspoon Honey [or plant-based alternative]; 2 tablespoon White balsamic vinegar; to taste Salt and pepper

with mixed mushrooms, endive & parsley

View our plans

The mould in blue cheese is Penicillium, a harmless, edible mould added to create its signature blue veins and distinct tangy flavour.

Tags:

Veggie

•Extra Veggies

Allergens:

Gluten

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

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: Melk (inclusief lactose))

75 g

Cooking cream

(Contains: Melk (inclusief 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

Energy (kJ)3092 kJ

Calories739 kcal

Fat33.9 g

Saturated Fat14.9 g

Carbohydrate80.9 g

Sugar15.4 g

Dietary Fiber11.1 g

Protein25.4 g

Salt1.6 g

Potassium384.3 mg

Calcium47.9 mg

Iron0.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Casserole

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.