Tagliatelle with blue cheese

Tagliatelle with blue cheese


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Broccoli and cauliflower add flavour, texture and – most importantly – a generous amount of nutrients to this quick dish.

Lynn Lewis

Serves: 4 

  • 250g spinach tagliatelle
  • 250g broccoli florets, cut up
  • 250g cauliflower florets, cut up
  • 175g blue cheese, rind removed, diced
  • freshly grated nutmeg
  • pinch each of salt and black pepper

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Cook pasta in large saucepan of lightly salted boiling water until al dente, following packet instructions. Add broccoli and cauliflower for the last 3 minutes of cooking time. Drain pasta and vegetables in a large colander.
  2. Rinse pan and return to a low heat. Add blue cheese. Cook, stirring often, until cheese melts into a smooth sauce.
  3. Add pasta and vegetables; stir gently to coat well and heat through. Season to taste with nutmeg, salt and black pepper.

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