Creamy Four-Cheese Pasta

Creamy Four-Cheese Pasta

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To serve 4

Cooking time – 20 minutes

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


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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


  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.

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