Name: Quattro formaggi pasta
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp extra virgin olive oil; 4 garlic cloves,thinly sliced; 1 leek,white part only,thinly sliced; 250g tub mascarpone cheese; 80g goat’s cheese; ½ cup grated provolone cheese; ½ cup finely grated parmesan; 400g short pasta (such as maccheroni al ferro); freshly grated nutmeg; ¼ cup chervil sprigs,to serve (optional)

Creamy four-cheese pasta with sweet leeks and crispy bits.James Moffatt

easyTime:<30 minsServes:4

Four cheeses. Do we need to say more? This creamy cheesy sauce works perfectly with any small pasta shape or gnocchi. Serve with a side of buttery peas,honey-roasted carrots or a rocket salad.

Ingredients

1 tbsp extra virgin olive oil
4 garlic cloves,thinly sliced
1 leek,white part only,thinly sliced
250g tub mascarpone cheese
80g goat’s cheese
½ cup grated provolone cheese
½ cup finely grated parmesan
400g short pasta (such as maccheroni al ferro)
freshly grated nutmeg
¼ cup chervil sprigs,to serve (optional)

Method

Step1
Preheat the oven grill to high and lightly grease a baking tray.
Step2
Heat the oil in a large deep-sided frying pan over medium heat. Add the garlic and leek and cook,stirring occasionally,for 4 minutes or until fragrant. Remove with a slotted spoon and set aside.
Step3
Add the mascarpone and goat’s cheese to the pan and stir to melt,then add the provolone and parmesan and stir to melt. Take off the heat and keep the sauce warm.
Step4
Meanwhile,cook pasta in salted boiling water for 6-8 minutes,or until al dente. Drain the pasta,reserving ½ cup of the cooking water. Return the pasta and the reserved cooking water and leeks to the cheese sauce and stir to combine.
Step5
Transfer the pasta to the baking tray. Place under the grill for 6-8 minutes,or until golden and crisp around the edges. Grate over the nutmeg,scatter with chervil,if using,and serve.