Triple cheese and broccoli pasta

Triple cheese and broccoli pasta

By
From
Roasting Tray Magic
Serves
4
Cooking time
25 mins
Photographer
Faith Mason

Here’s the thing: this isn’t an authentic Italian pasta dish but it doesn’t pretend to be. It’s just a very easy, super-delicious and hearty meal that’s likely to become a favourite. It’s worth stressing that fresh pasta – readily available these days in the chiller cabinet of convenience stores and supermarkets – is essential. The dried stuff won’t work.

Ingredients

Quantity Ingredient
400g fresh tagliatelle
120g broccoli, cut into tiny florets, thick stalks grated
80g soft goat’s cheese, brie or blue cheese, chopped small
100g fresh mozzarella cheese, chopped small
25g finely grated parmesan cheese, plus extra to serve

For the sauce:

Quantity Ingredient
300ml whole milk
300ml double cream
3 garlic cloves, crushed
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. Spread the pasta out in a 30 x 20 x 5-cm roasting tray or dish, untangling any strands that are entwined or stuck together. Scatter over the broccoli and cheeses and toss well to combine.
  3. Stir the sauce ingredients together with 50ml water and pour over the pasta. Using tongs, turn all the ingredients in the sauce so everything is coated; the pasta won’t be submerged but that doesn’t matter. Cover tightly with foil – use two layers if necessary to seal well.
  4. Bake for 10 minutes. Remove from the oven and toss the pasta so everything gets a turn cooking in the cream. The pasta shouldn’t look dry but if it does, add a splash of water. Cover tightly with the foil again and bake for a further 10 minutes. Serve immediately, with extra Parmesan on top.
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