Tenderstem Broccoli, Thyme & Melting Taleggio Sauce

The rich sauce in this simple pasta dish is offset by the light, fresh taste of the tenderstem broccoli, and is ready in just 15 minutes.
Serves 4
Total Time
15 Minutes
400g of dried tagliatelle pasta
200g pack of tenderstem broccoli
250ml of low-fat crème fraiche
200g of taleggio cheese, sliced
200g of parmesan cheese, grated
2 cloves of garlic, crushed
Small handful of chopped fresh thyme
Step 1
Cook the tagliatelle according to the packet instructions.
Step 2
Meanwhile, cut the florets off 200g of tenderstem broccoli and slice the stems into chunks. Steam or boil for about 3 minutes until tender.
Step 3
While the pasta and tenderstem broccoli are cooking, make the sauce by placing the crème fraîche, tallegio and parmesan in a pan over a very low heat with the crushed garlic. Add a small handful of chopped fresh thyme (oregano and marjoram would also work well) and heat everything gently, stirring to mix the melting cheese, adding a grind of fresh black pepper.
Step 4
Once the sauce is ready, pour it over the cooked tagliatelle and tenderstem broccoli and serve in deep bowls sprinkled with the remaining parmesan.

Recipe courtesy of Tenderstem.co.uk

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