One-pot four cheeses pasta

Name: One-pot four cheeses pasta
Total time: 25 min
Yield: serves 4
Ingredients: chives 1⁄2 bunch, snipped; galletti (or other short pasta) 250g; fourme d’ambert or roquefort 100g, broken into chunks; goat’s cheese 60g; comté 100g, thinly sliced or grated mascarpone 150g; mascarpone 150g; garlic 1 clove, very thinly sliced ground nutmeg 2 pinches rosemary 1 sprig; ground nutmeg 2 pinches; rosemary 1 sprig; thyme 1 sprig; bay leaves 2

25 minutes
serves 4
Easy

Pasta and sauce all cooked in one pot? Sounds mad but it works! Give Sabrina Fauda-Rôle's four cheeses pasta a go tonight, for a creamy, dreamy dinner (taken from her book, One-Pot Pasta)

August 17, 2016 at 3:02 pm

Ingredients

chives 1⁄2 bunch, snipped
galletti (or other short pasta) 250g
fourme d’ambert or roquefort 100g, broken into chunks
goat’s cheese 60g
comté 100g, thinly sliced or grated mascarpone 150g
mascarpone 150g
garlic 1 clove, very thinly sliced ground nutmeg 2 pinches rosemary 1 sprig
ground nutmeg 2 pinches
rosemary 1 sprig
thyme 1 sprig
bay leaves 2

Method

Step 1

Set aside a few chives. Put the rest of the chives and all the other ingredients into a large saucepan in the order listed. Pour over 750ml water.
Step 2

Cook for approximately 15 minutes over a medium heat, stirring regularly until reduced to a sauce. Fish out the herb sprigs and bay leaves. Sprinkle the reserved chives on top to serve.

Recipe adapted from One-Pot Pasta: from pot to plate in under 30 minutes by Sabrina Fauda-Rôle (£7.99, Hardie Grant)