recipes / vegetables

Three Cheese Spaghetti


It’s entirely possible that this should be a once in a lifetime meal. It is out of control decadence, full of all those fabulously heart clogging ingredients, cheese and cream. If you are in any way concerned about your looks then under no circumstances should you bother reading on. If, however, you are a hedonistic daredevil then go grab your tracksuit pants and get cooking!

This is a lovely way to use up the ends of cheese blocks that sit forgotten in tiny cling-wrapped parcels on the top shelf of the fridge. It takes no time to prepare and is perfect for a Wednesday night when you’re not up for a lengthy cook.

See this dish as part of a MEAL PLAN

Serves: 2

Prep time: 15 minutes


6 oz spaghetti
1 onion
2 cloves garlic
100ml white wine
100ml cream
250g cheese*
2 tsp cornflour
1 cup cavolo nero/ kale
1/2 cup peas
olive oil for frying
salt and pepper

*I use a mixture of paremsan, cheddar and cream cheese, but use whatever strong cheese you have.


Cook pasta as per instructions. (I always use Barilla gluten free spaghetti which does require a little oil in the water to prevent it clumping together).

In a frying pan heat a little olive oil over a medium heat. Add in the finely chopped onion and sweat gently until the onions are soft but still colourless. Next add in the finely chopped garlic and fry for about a minute, before sprinkling over the cornflour and cooking it out (you may require an extra glug of olive oil here to allow the cornflour to stick to the onions).

Once the cornflour has cooked out (1-2 mins) slowly add in the white wine to form a thick paste. Then slowly add in the cream followed by the cheese. The sauce is ready when all the cheese has melted and it is thick and oozy. Season accordingly – I like LOADS of black pepper and almost no salt.

To cook the kale and peas simply chop the cabbage into rough chunks and fry in a little olive oil for about 2-3 minutes. Thaw the frozen peas under the cold tap and add them to the kale at the last minute to heat up, before tossing through the pasta and combining with the cheese sauce.


Delicious additions:

A drizzle of truffle oil is outrageous, but delicious.

A sprinkling of crisp green chives.

Serving suggestions:

A glass of Riesling.



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