- 375g fusilli (pasta twists)
- 200ml dry white wine
- 300ml whipping cream
- few drops Tabasco sauce
- 100g mature vegetarian cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 100g vegetarian stilton, crumbled
A true glory of British cheese-making that has much controversy about its origins, how it's…
- 1 tsp dried sage
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 1 tsp dried thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 4 large plum tomatoes, sliced
- 2 tbsp chopped fresh parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat oven to 180C/fan 160C/gas 4. Bring a large pan of water to the boil and cook the pasta according to pack instructions until almost tender. Drain and rinse under cold water, drain again, then set aside.
In a heavy-based pan combine the wine, cream and Tabasco sauce, then gently heat. Gradually add half the cheddar and half the stilton, whisking constantly. Whisk in the sage and thyme and a good sprinkling of black pepper. When the mixture is smooth remove from the heat.
Place the pasta in a buttered 1.4 litre/2½ pint ovenproof dish. Pour the cheese and cream mixture over and sprinkle the remaining cheese on top.
Cover with foil and bake for 30 mins. Remove the foil and arrange the tomato slices on top. Bake, uncovered, for 10 mins until the tomatoes are softened, the pasta is tender and the sauce has all been absorbed into the pasta. Serve immediately with a crisp winter salad and crusty bread.