Special Diet

  • 250 g (8 oz) potatoes, peeled and cut into 2.5 cm (1 inch) pieces
  • 375 g (12 oz) dried wholewheat pasta shapes of your choice
  • 300 g (10 oz) Savoy cabbage, shredded
  • 1 tablespoon olive oil
  • 2 garlic cloves, finely chopped
  • 200 g (7 oz) mascarpone cheese
  • 200 g (7 oz) Gorgonzola cheese, crumbled
  • salt and black pepper
  • freshly grated Parmesan cheese, to serve

Cook the potatoes in a large saucepan of salted boiling water for 5 minutes, then add the pasta and cook according to the packet instructions until al dente. When there are 5 minutes of the cooking time remaining, add the cabbage.

Meanwhile, heat the oil in a small saucepan over a low heat. Add the garlic and, as it starts to colour, tip in the mascarpone and Gorgonzola, stirring until melted. Remove from the heat.

Just before draining the pasta, stir a ladleful of the cooking water into the cheese sauce. Drain the pasta and transfer to a large serving bowl. Pour in the cheese sauce, toss well to combine and serve immediately with a scattering of grated Parmesan.

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