Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Three-cheese broccoli pasta
- 700g broccoli
- 30g salted butter
- 500g penne pasta, cooked according to packaging instructions
- 150g sun-dried tomatoes
- 60g salted butter
- 125ml (½ cup) fresh cream
- 100g Cheddar
- 100g mozzarella
- 50g Gouda
- 1 garlic clove, peeled and crushed
- 4½ tsp dried mixed herbs
- salt and freshly ground black pepper, to taste
- 2 handfuls fresh basil leaves, chopped + extra, to garnish
For the pasta, blanch the broccoli in a pot of boiling salted water until bright green, about 3 minutes. Remove from heat, drain and set aside. Melt the 30g butter in a large frying pan placed over medium heat. Add the broccoli and fry until cooked, about 3 minutes. Remove from heat and set aside until needed.
For the sauce, place the 60g butter, fresh cream, Cheddar, mozzarella and Gouda in a large saucepan. Cook over medium heat until the butter and cheese have melted, whisking continuously. Add the garlic, dried mixed herbs and seasoning. Whisk until well incorporated. Remove from heat, add the cooked pasta, sun-dried tomatoes and broccoli. Toss until coated evenly, then fold in the chopped basil.
Serve immediately, garnished with fresh basil.