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Roasted vegetable and creamy cheese sauce pasta

Roasted vegetable and creamy cheese sauce pasta recipe

roasted vegetable and creamy cheese sauce pasta
Serves

Serves

Time

Time

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Ingredients
    • 500 g mixed roasted vegetables
    • 500 g Farfelle pasta or pasta of choice
    • 15 ml olive oil
    • salt and freshly ground black pepper to taste
    • Creamy cheese sauce
    • 250 ml Clover Fresh Cream
    • 250 g Clover Full Cream Plain Smooth Cottage Cheese
    • 250 ml (100 g) Elite Emmental, grated
    • 100 ml (42 g) La Campania Pecorino, finely grated
    • salt and freshly ground black
    • pepper to taste
    • To serve
    • fresh rocket leaves
    • La Campania Pecorino, shaved
Method

    Roast the vegetables according to recipe.

    Keep warm.

    Meanwhile, cook the pasta according to instructions on pack.

    Drain, add the olive oil and toss through.

    For the cheese sauce, mix the cream and cottage cheese in a bowl.

    Add the Emmental and mix well.

    Season to taste. Heat over low heat in a heavy-based saucepan until cheese has melted and sauce is heated through.

    Toss the pasta and vegetables together in a large bowl.

    Pour the sauce over and toss to cover the pasta and vegetables.

    Transfer to a serving bowl.

    Serve immediately, garnished with rocket and pecorino shavings.