Tagliatelle with Tenderstem® broccoli, Thyme & Melting Tallegio Sauce

Tagliatelle with Tenderstem® broccoli, Thyme & Melting Tallegio Sauce

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.

Preparation time

5 minutes

Cooking time

10 minutes



Dietary requirements

  • Gluten free
  • Nut free
  • Vegetarian

Nutritional information per serving

  • kcal 790
  • Fat 32.9g
  • Saturates 20.2
  • Carbs 82.8g
  • Sugars 7.6g
  • Fibre 7.6g
  • Protein 44.8g
  • Salt 1.6g


  1. Cook the tagliatelle according to the packet instructions.

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

  3. While the pasta and Tenderstem® broccoli 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® broccoli and serve in deep bowls sprinkled with the remaining parmesan.

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