Creamy Tagliatelle with Purple Sprouting Broccoli Served in a Garlic Loaf

Vegetarian pasta featuring purple sprouting broccoli and melted Taleggio cheese sauce served inside a crisp, garlic-rubbed bread loaf.

Vegetarian Main Course Pasta Cheese Broccoli

Estimated Nutrition

Calories

2420.5

kcal / serving

2420.5 kcal total

Carbs

212.8g

per serving

212.8 g total

Fat

135.2g

per serving

135.2 g total

Protein

88.4g

per serving

88.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

125

Taleggio Cheese

chopped

150

Double Cream

GrainsCereals

200

Tagliatelle

piece

White Bloomer Loaf

small, top cut off and hollowed out

Liquids

100

White Wine

dry

NutsSeeds

clove

Garlic

finely chopped

clove

Garlic

peeled, for rubbing

Vegetables

0.5

piece

Red Onion

finely chopped

150

Purple Sprouting Broccoli

Method

Fill the garlic loaf with the pasta mixture and serve.

Preheat the oven to 180°C.

Simmer onion, garlic, and wine in a saucepan for 4 minutes.

Stir in cheese until melted and add cream.

Simmer for 8 minutes until the sauce reduces and thickens.

Boil the pasta and broccoli in salted water until tender and drain.

Stir the cooked pasta and broccoli into the cheese sauce.

Bake the hollowed loaf on a tray for 3 minutes until crisp.

Rub the inside of the warm loaf with the garlic clove.