Serves 4
Preparation time 15 minutes
Cooking time 25 minutes
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.
For wholewheat pasta with cranberries & red cabbage, omit the Savoy cabbage and instead stir-fry 250 g (8 oz) finely shredded red cabbage in oil with the garlic until the cabbage is tender but retains some bite. Melt the cheese in a separate pan, then combine with the cabbage, garlic and 4 tablespoons dried cranberries. Finish as above.