Ingredients for 4 servings:
2 shallots
1 clove of garlic
2o g butter
150 ml white wine
200 ml cream
100 ml vegetable broth
50 g blue cheese
50 g parmesan cheese
pepper
possibly some salt
400 g rigatoni
1 small bunch of sage
2 tablespoons oil
Preparation:
Peel and dice shallots and garlic. Heat butter in a saucepan. Sauté shallots and garlic until translucent. Add wine, cream and vegetable stock. Finely dice blue cheese. Grate Parmesan cheese. Add cheese, pepper and salt and bring to a boil while stirring. Meanwhile, cook pasta according to package directions until al dente. Wash sage, drain and sauté leaves in hot oil. Mix pasta with sauce and serve with sage leaves.
Preparation time: approx. 25 minutes
Per serving: approx. 446 calories
1868 joules
13 g protein
28 g fat
28 g carbohydrates
(FoodCentrale by ddp images)
