Creamed sprouts with Stilton and penne pasta

Fruit and vegetables

3–4 sage leaves
150g/5½ oz raw Brussels sprouts, sliced very thinly on a mandoline
1 small garlic clove, crushed

Tins, packets and jars

350g/12oz cooked penne pasta

Dairy, eggs and chilled

50g/1¾oz unsalted butter
50g/1¾ oz double cream
100g/3½ oz Parmesan cheese (or vegetarian alternative), plus extra for serving
75g/2½oz crumbled Stilton

Other

125ml/4fl oz white wine

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