Tuesday, October 16, 2007
Pasta with Broccoli and Blue Cheese Sauce
300g dried Tagliatelle
250g broccoli, broken into small florets
350g mascarpone cheese
125g blue cheese, chopped
1tbsp chopped fresh oregano
Salt and pepper
Freshly grated parmesan to serve
Cook the tagliatelle according to the instructions on the packet.
Meanwhile, cook the broccoli florets in a small amount of boiling salted water. Avoid overcooking the broccoli so that it retains it’s color and texture.
Heat the mascarpone and blue cheeses together gently in a large saucepan until they are melted. Stir in the oregano and season with salt and pepper.
Drain the pasta thoroughly. Return it to the saucepan and add the butter, tossing the tagliatelle to coat it. Drain the broccoli well and add to the pasta with the sauce, tossing gently to mix.
Serve with fresh grated parmesan
This recipe is exactly how you’d expect it to be. Tasty, comforting, rich, and lovely. It tastes similar to an Alfredo sauce, but with a blue cheese bite to it. I got it from a new vegetarian cookbook that someone gave me. I’ll be doing some more recipes from it later this week.
This is another super quick sauce that can be done before your pasta is finished cooking, so it’s also an easy after-work meal. Slightly surprisingly, the boys couldn’t get enough of it. I was worried that the blue cheese would put them off, but they loved it.