Mangetout pasta

    15 min

    Served with pasta and a cheese sauce - mangetout make a delicious addition to a quick and easy lunch or supper.

    20 people made this

    Serves: 4 

    • 225g (8 oz) penne pasta
    • 75g cream cheese, softened
    • 40g (1 1/2 oz) crumbled Gorgonzola
    • 2 tablespoons single cream
    • 200g (7 oz) mangetout
    • 25g (1 oz) butter (optional)
    • salt and pepper to taste

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Bring a large pot of lightly salted water to the boil over medium-high heat. Add the pasta, and cook until al dente, 8 to 10 minutes. Drain, cover pot and set aside.
    2. Stir the cream cheese, Gorgonzola cheese and cream together in a bowl until smooth. Set aside.
    3. Bring another large pot of lightly salted water to the boil over medium-high heat. Add the mangetout, and cook for only 1 to 2 minutes. Drain. Toss mange tout with butter. Stir cream cheese mixture and mange tout together, tossing to coat evenly. Serve immediately over cooked pasta.

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    Average global rating:

    Reviews in English (12)


    I really liked this for somethng different to do with snap peas. I just threw my snap peas in with the pasta for the last minute of cooking and then did the cheese sauce in the pasta pot while the pasta was draining - saved myself some dishes... The sauce was way too thick for me, so I did add quite a bit more cream- then I added a little gorgonzola to the top since it had weakened a bit. Even the kids both liked it. Thanks for the recipe!  -  27 Jun 2008  (Review from Allrecipes US | Canada)


    This was delicious! I added a bit too much Gorgonzola on accident, but the flavor was still wonderful. Yes, the sauce is quite thick, so next time I'll thin it out with some milk, but the taste is great. It was even better the next day, after refrigerating.  -  26 Aug 2009  (Review from Allrecipes US | Canada)


    Very good! I did add about 4 tbs of water to the sauce though, as it is very thick. Was great the next day for lunch too.  -  20 Feb 2008  (Review from Allrecipes US | Canada)