Creamy Four-Cheese Pasta

Creamy Four-Cheese Pasta

Print page save to MyEats

To serve 4

Cooking time – 20 minutes

When time is at a premium, this creamy pasta dish fits the bill.

 

     *Click here for explanations of cookery terms and techniques

Ingredients

400 g/ 13 oz dried messicani pasta (or pasta of choice) 200 g/ 7 oz mascarpone cheese 75 g/ mild Gorgonzola cheese, crumbled 75 g/ 3 oz Fontina cheese, grated 25 g/ 1 oz Parmesan cheese, grated ½ tsp Dijon mustard Salt and pepper Watercress Salad 1 tsp white wine vinegar 1 tbsp extra virgin olive oil 75 g/ 3 oz watercress

Recipe

  1. Cook the pasta in a large saucepan of salted boiling water, according to the pack instructions until al dente*.
  2. Drain, reserving at least 50 ml/ 2 fl oz of the cooking water, and return to the pan.
  3. Sir in the cheeses and mustard, adding enough of the cooking water to make a creamy sauce and season well.
  4. Spoon the pasta into warmed serving bowls and served topped with watercress salad.


Coming soon- Where to buy Wot Eat ingredients NEAR YOU.

CLICK HERE to see how it will work (currently, all stores used are for illustration purposes only).