Oozy cheesy pasta with crispy pangritata

Serves 4

  • sea salt

  • 3 heaped tablespoons mascarpone cheese or crème fraîche

  • 100 g mixed leftover cheese

  • 250 g dried taglierini

  • extra virgin olive oil

  • For the pangritata:

  • 2 slices of quality sourdough bread

  • 1 clove of garlic

  • 1 sprig of fresh rosemary, thyme or marjoram, leaves picked

  • 5 shelled walnuts

  • olive oil

After all the hard work of your epic Christmas dinner, you need something that's comforting and delicious up your sleeve, which you can bosh together without too much hassle. This recipe is great for using up any leftover cheese from your Christmas cheeseboard – I tend to chuck in a mixture of hard, soft, strong and mild cheeses, but go easy on the blue cheese (that stuff can be strong!).



To make the pangritata, lightly toast the sourdough. Peel the garlic, then blitz in a food processor with the toasted bread, herbs and walnuts until fine. Preheat a non-stick frying pan over a medium heat, add a drizzle of olive oil, then add the pangritata and fry for around 5 minutes, or until golden and crisp.



Meanwhile, bring a large pan of salted water to the boil, then reduce the heat to low and place a large heatproof bowl on top. Add the mascarpone or crème fraîche to the bowl along with the leftover cheeses, crumbling or grating any harder varieties first, then stir until melted. Carefully remove the bowl from the heat and set aside, then turn the heat up to high. Once the water is boiling, add the pasta and cook according to packet instructions. Drain, reserving a cupful of cooking water, then add to the bowl of melted cheese and toss to coat, adding a splash of the reserved cooking water to loosen, if needed.



Transfer to a serving platter, drizzle over a little extra virgin olive oil, sprinkle the crispy pangritata on top and serve right away.

Nutritional Information

Oozy cheesy pasta with crispy pangritata

Comfort food at its best

More Leftovers recipes >
0 foodies cooked this
A comforting, delicious dinner, which you can bosh together without too much hassle.
Serves 4
30m
Super easy
Method

After all the hard work of your epic Christmas dinner, you need something that's comforting and delicious up your sleeve, which you can bosh together without too much hassle. This recipe is great for using up any leftover cheese from your Christmas cheeseboard – I tend to chuck in a mixture of hard, soft, strong and mild cheeses, but go easy on the blue cheese (that stuff can be strong!).

To make the pangritata, lightly toast the sourdough. Peel the garlic, then blitz in a food processor with the toasted bread, herbs and walnuts until fine. Preheat a non-stick frying pan over a medium heat, add a drizzle of olive oil, then add the pangritata and fry for around 5 minutes, or until golden and crisp.

Meanwhile, bring a large pan of salted water to the boil, then reduce the heat to low and place a large heatproof bowl on top. Add the mascarpone or crème fraîche to the bowl along with the leftover cheeses, crumbling or grating any harder varieties first, then stir until melted. Carefully remove the bowl from the heat and set aside, then turn the heat up to high. Once the water is boiling, add the pasta and cook according to packet instructions. Drain, reserving a cupful of cooking water, then add to the bowl of melted cheese and toss to coat, adding a splash of the reserved cooking water to loosen, if needed.

Transfer to a serving platter, drizzle over a little extra virgin olive oil, sprinkle the crispy pangritata on top and serve right away.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 484 24%
  • Carbs 52.3g 20%
  • Sugar 2.9g 3%
  • Fat 24.3g 35%
  • Saturates 9.3g 47%
  • Protein 17.1g 38%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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