Serves:
4Cooking time:
15 mins total prep and cooking timeIngredients:
- Dried tagliatelle 300g (11oz)
- Fine green beans 110g (4oz), trimmed and halved
- Broccoli 110g (4oz), broken into small florets
- Butter 25g (1oz)
- Courgette 1 large, diced
- Soft cheese with garlic and herbs 250g tub
- Milk 4 tbsp
- Salt and freshly ground black pepper
- Toasted pine nuts 25g (1oz) (optional)
Method:
- Bring a large saucepan of lightly salted water to the boil and cook the tagliatelle according to the packet’s instructions.
- Add the green beans and broccoli during the last 5 minutes of cooking. Drain well and return to the pan.
- 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.
- 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 substitute the vegetables for others that you have leftover in the fridge, or for frozen vegetables.
