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Penne with Dolcelatte Veg HT MC 30mins Serves 4 Hot Vegetarian Pasta Herbs Vegetables Main Course EgglessIngredients 225g/8oz Penne 50g/2oz Butter 225g/8oz Mushrooms, sliced 2 Garlic Cloves, crushed 1 tbsp Fresh Sage, finely chopped 225g/8oz Radicchio, finely shredded 240ml/8fl.oz. Double Cream 50g/2oz Fresh Parmesan Cheese, grated 175g/6oz Dolcelatte Cheese, cubed Salt and Pepper Instructions 1. Preheat the oven to 230C, 450 F, Gas mark 8 and lightly grease a shallow ovenproof dish. Bring a large pan of heavily salted water to the boil, add the penne and cook for 10-12 minutes
2. Meanwhile, melt the butter in a large frying pan and fry the mushrooms and garlic for about 5 minutes until softened. Stir in the sage and radicchio and remove the pan from the heat.
3. In a large bowl, mix together the cream, parmesan and dolcelatte. Drain the pasta thoroughly then add to the parmesan together with the mushroom mixture. Taste and adjust the seasoning.
4. Transfer the mixture to the ovenproof dish and bake in the oven for 12-15 minutes, or until the top is browned and bubbly. Serve immediately.
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