Tagliatelle with broccoli, cauliflower and blue cheese

Method
Prep:10min  ›  Cook:15min  ›  Ready in:25min 

1. Cook the tagliatelle in boiling water for 10–12 minutes, or according to the instructions on the packet, until al dente.
2. Meanwhile, cut the broccoli and cauliflower florets into bite-sized pieces. Add them to the simmering pasta for the last 2–3 minutes of the cooking time. Drain the pasta and vegetables in a large colander.
3. Return the rinsed-out pan to the hob and add the cheese. Turn the heat to the lowest setting and melt the cheese gently, stirring frequently to make a smooth sauce. As soon as the cheese has melted, add the cooked pasta and vegetables. Turn the pasta and vegetables in the cheese sauce to coat well and heat through. Season to taste with nutmeg, salt and black pepper, and serve immediately.

Some more ideas

Add 100 g (3½ oz) carrots, cut into short, thin strips, with the other vegetables. Alternatively, replace either the cauliflower or the broccoli with 200 g (7 oz) carrots. * For a peppery flavour, and a good source of iron, add 55 g (2 oz) roughly chopped watercress. Stir in the watercress when adding the pasta and vegetables to the melted cheese. * Use ordinary brie or Camembert instead of the soft blue cheese, and add about 1 tbsp finely shredded fresh basil just before serving. * For a stronger blue cheese flavour, choose Saint Agur or Gorgonzola.

Plus points

Broccoli and cauliflower belong to the cruciferous family of vegetables, all of which contain a number of phytochemicals, including indoles. Animal studies suggest that these phytochemicals may help to protect against breast cancer. Cruciferous vegetables also provide sulphoraphane which can stimulate the liver to produce cancer-fighting enzymes.

Each serving provides

A, C, calcium * B1, B2, B6, B12, folate, niacin, copper, iron, potassium, selenium