Tagliatelle with Tenderstem, Thyme and Melting Taleggio Sauce

  • Preparation Time5 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
400g dried tagliatelle pasta
200g pack Tenderstem broccoli
250ml crème fraiche
200g Taleggio cheese, sliced
200g Parmesan cheese, grated
2 cloves garlic, crushed
Small handful fresh thyme, chopped
Drizzle of extra virgin olive oil

Cook tagliatelle according to packet instructions.

Meanwhile, cut the florets off 200g Tenderstem and slice the stems into chunks. Steam or boil for about 3 minutes until tender.

While the pasta and Tenderstem are cooking, make the sauce by placing the crème fraiche, Taleggio 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.

Once the sauce is ready pour it over the cooked tagliatelle and Tenderstem and serve in deep bowls sprinkled with extra Parmesan and a good drizzle of extra virgin olive oil.

Recipe courtesy of Tenderstem Broccoli

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