Tagliatelle with broccoli and blue cheese


  • 150 g spinach tagliatelle
  • 150 g broccoli florets
  • 150 g cauliflower florets
  • 200 g Cambozola (German blue brie cheese), rind removed, diced, or castello cheese, diced
  • freshly grated nutmeg
  • salt and pepper


  1. Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  2. Meanwhile, cut the broccoli and cauliflower florets into bite–sized pieces.
  3. Add them to the simmering pasta for the last 2–3 minutes of the cooking time.
  4. Drain the pasta and vegetables in a large colander.
  5. Return the rinsed–out pan to the heat and add the cheese.
  6. Turn the heat to the lowest setting and melt the cheese gently, stirring frequently to make a smooth sauce.
  7. As soon as the cheese has melted, add the cooked pasta and vegetables.
  8. Turn the pasta and vegetables in the cheese sauce to coat and heat through.
  9. Season to taste with nutmeg, salt and pepper, and serve immediately.

Serves 2
Preparation: 10 minutes
Cooking: about 15 minutes


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