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CKUK
Room 311/312, The White Studios,
Templeton on the green,
62 Templeton Street, Glasgow G40 1DA

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Creamy Veg Pasta

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More about this dish

Serves: 4 People
Time: 15 mins - prep and cooking
Calories: 450 Cal Per portion
Fat: 16g

Ingredients:

Dried tagliatelle 300g (11oz)
Fine green beans 110g (4oz), trimmed and cut in half
Broccoli 110g (4oz), broken into small florets
Butter 25g (1oz)
Courgette 1 large, chopped into small cubes
Soft cheese with garlic and herbs 250g tub
Milk 4 tbsp
Salt and freshly ground black pepper
Toasted pine nuts 25g (1oz) (optional)

 

How to cook:

  1. Bring a large saucepan of lightly salted water to the boil and cook the tagliatelle according to the packet’s instructions. 
  2. Add the green beans and broccoli during the last 5 minutes of cooking. Drain well and return to the pan.
  3. Meanwhile, melt the butter in a frying pan over a medium-low heat and fry the courgette for 4–5 minutes until just softened. Add the soft cheese and milk to the pan and gently stir in until it melts. Season to taste.
  4. To serve, toss the pasta with the creamy sauce and pile into warmed serving bowls. Sprinkle each portion with pine nuts, if using.

Cook’s tip

You can easily swap the vegetables for others that you have leftover in the fridge, or use frozen vegetables.