Tagliatelle with Tenderstem®, Thyme & Melting Tallegio Sauce

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A rich and comforting pasta for a cold night.


The rich sauce in this simple pasta dish is offset by the light, fresh taste of the Tenderstem® broccoli, and is ready in just 10 minutes.

  • 5 minutes preparation
  • 10 minutes cooking
  • Serves 4
recipe PDF
  • 400g dried tagliatelle pasta
  • 200g pack Tenderstem®
  • 250ml creme fraiche
  • 200g Tallegio cheese, sliced
  • 200g Parmesan cheese, grated
  • 2 cloves garlic, crushed
  • Small handful, chopped fresh thyme
  1. Cook tagliatelle according to packet instructions.

  2. Meanwhile, cut the florets off 200g Tenderstem® and slice the stems into chunks. Steam or boil for about 3 minutes until tender.

  3. While the pasta and Tenderstem® are cooking, make the sauce by placing the Crème fraîche, Tallegio and parmesan in a pan over a very low heat with the crushed garlic. Add a small handful of chopped fresh thyme (oregano and marjoram would also work well) and heat everything gently, stirring to mix the melting cheese, adding a grind of fresh black pepper.

  4. Once the sauce is ready pour it over the cooked tagliatelle and Tenderstem® and serve in deep bowls sprinkled with extra Parmesan and a good drizzle of extra virgin olive oil.

Nutritional Information:

Per serving
790 kcal
32.9g fat
20.2g saturates
82.8g carbohydrate
7.6g sugars
7.6g fibre
44.8g protein
1.6g salt

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