Cook broccoli in large pot of boiling, salted water until crisp but tender, about 4 minutes.Using slotted spoon, transfer to large bowl.
Add Rigoletti pasta to same pot and cook until al dente (still firm to the bite); drain.
Heat a little olive oil in large non-stick saucepan over a medium heat and sauté the garlic taking care not to burn it.Add wine, stock and cream and simmer on lowest heat until sauce thickens to desired consistency.Add pasta, broccoli and parmesan cheese to sauce; heat through, tossing to coat evenly.
Serve immediately.
Sweet Potato, Butternut Squash, Chilli and Twineham Grange Vegetarian Pasta Cheese Soup
Serves 4
25g Southdowns Butter
1 clove garlic, crushed
225g Sweet Potato
1 Butternut Squash, diced
½ Red Chilli, finely diced (keep seeds in if you like if hot!)
750ml Vegetable Stock
1 heaped tablespoon Vegetarian Pasta Cheese, finely grated
125ml double cream
Salt and freshly ground black pepper
Cooking time, approximately 50 minutes
Melt the butter in a large saucepan and sweat off the garlic, sweet potato, and butternut squash, cover and cook for ten minutes.
Add the finely diced red chilli and cook for a further minute.
Add the vegetable stock and bring to the boil, cover and simmer for a further twenty minutes until the vegetables are tender.
Allow to cool, then stir in the Vegetarian Pasta Cheese and cream and blend with a food processor until smooth.Check seasoning to taste and gently reheat for 2 minutes to serve.
Serve with warm Granary Bread with lashings of Southdowns butter.Delicious!
Cheesy Tortillas with Cheats Ratatouille
Serves 4
Jar of Mrs B’s Truly Tomato Pasta Sauce
Mixture of Peppers, Aubergine and Courgettes cut into chunks
Pack of 4 Flour Tortillas
200g Sussex Charmer
25g Southdowns slightly salted butter
Oil
Start by making the Cheats ratatouille.Heat the butter in a large saucepan and add the vegetables until just softened, then add the jar of Mrs B’s Truly Tomato Pasta Sauce.Cook fairly quickly for about 8 minutes to retain the crunch of the vegetables. (You may like to try your own different combination of vegetables.)
Brush a separate frying pan with oil over a medium heat and lay in one tortilla at a time.After a couple of minutes sprinkle with a quarter of the cheese, allow it to melt and then fold the frittata in half and in half again and remove from the pan to a warm serving plate. Repeat with the other tortillas.
Now spoon oodles of the ratatouille, half over the tortilla and half onto the plate and serve.
Butterleaf Salad with Twineham Grange Vegetarian Pasta Cheese Dressing
Serves 4
1 head butterleaf lettuce
Sliced garnish of courgettes, radishes and mushroom
Wash and dry lettuce; tear into bite-sized pieces.Thinly slice your garnishes.
For the Dressing:
½ cup sunflower oil
¼ cup unseasoned rice vinegar (or your choice of light vinegar)
1 tsp Dijon mustard
1 tsp salt
1 tsp freshly ground black pepper
2 tablespoons freshly grated Vegetarian Pasta Cheese
1 garlic clove, crushed
¼ tsp sugar
Combine all of the ingredients in a small mixing bowl and beat for 1 minute with a whisk.Pour into a container, cover and refrigerate for at least 2 hours.Shake well before serving.
Dress salad before serving and sprinkle garnish on top.
The dressing is also very refreshing on fresh tomato slices or babyleaf spinach.