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    Pasta with Emmental Sauce

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    Pasta with Emmental Sauce

    This recipe has a rich cheese sauce that is wonderfully indulgent poured over a bowl of pasta and colourful vegetables. It is also simple and quick to prepare.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    • 200g dried pasta shapes, such as penne rigate or farfalle
    • 200g purple sprouting broccoli or tender stem broccoli spears
    • 1 clove garlic, finely chopped
    • 200ml dry white wine
    • 3 tsp cornflour
    • 200g pack Président Grated Emmental
    • 1 tbsp olive oil
    • 250g Conchita cherry tomatoes, washed
    • Salt
    • Freshly ground black pepper


    1. Bring a large pan of water to the boil, add the pasta and cook according to pack instructions. Trim the broccoli, cut into shorter lengths if desired, and add to the pasta pan 5 minutes before the end of the cooking time.
    2. Meanwhile, put the garlic and wine in another pan and bring gently to the boil. Blend the cornflour to a smooth paste with 1 tbsp cold water.
    3. With the wine over a very gentle heat add the cheese, a little at a time, stirring until each batch is melted. This will take a few minutes. Stir in the cornflour paste and cook gently for 4-5 minutes or until the mixture is smooth and creamy. You may need to add a little more wine to get a smooth consistency. Add pepper, then taste and add salt if necessary. Keep warm over a very low heat.
    4. Heat the oil in a frying pan, add the tomatoes and cook over a fairly high heat until starting to soften. Drain the pasta and broccoli, toss with the tomatoes and tip into a warm serving dish. Pour the cheese sauce over the top and serve with hot garlic bread.

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    Cook's tips

    Don't worry if the cheese looks stringy when it first melts into the wine, it will become smooth and glossy when the cornflour is added.


    Average user rating

    2 stars