Ingredients
For the pasta: - 6 nests of dried tagliatelle
- 300ml double cream
- 4 cloves of garlic, minced
- Knob of butter
- Splash of vegetable oil
- 120g vegetarian Italian hard cheese, grated
- 2 large handfuls of frozen broccoli florets
- 3 large handfuls of frozen peas
For the garlic bread: - 1 bulb of minced garlic
- 100g room temp salted butter
- 1/2 a bunch of parsley chopped
Method
For the pasta: - Get a large pan of salted water on to boil.
- In a separate saucepan (large enough to hold the pasta and the sauce) add in oil and butter, get onto a medium heat.
- Add the garlic to the saucepan with the oil and cook for a few minutes until fragrant but not coloured.
- Add the cream to the pan and turn the heat up to medium-high and let the cream boil.
- Add in most of the cheese but save some to layer too and stir well, then turn the heat back down to medium.
- Once the water for the pasta has come to a rolling boil, add in the pasta and cook for 7 minutes.
- Once it’s been 7 minutes add in the frozen broccoli florets, if any are a bit too large just cut them down before adding.
- Then add in the peas and continue to boil for a further 3-5 minutes until the broccoli is cooked as the pasta.
- Strain the pasta and veg keeping 1 mug of pasta water.
- Add the pasta and veg straight into the sauce and stir in, adding pasta water bit by bit to get the best consistency of sauce. You want it to thickly coat the pasta.
- Serve up with your garlic bread.
For the garlic bread: - Preheat the oven to 180°C.
- Mix the garlic, butter and parsley together.
- Get your baguette and make 1 inch slices across the whole baguette, making sure not to go all the way through.
- Lather butter in each cut and smear any left over on top of the bread
- Set aside on a baking tray until the oven is up to temp.
- Get the garlic bread in the oven and bake for 10-15 minutes until golden and all the butter has melted into the bread.
