Creamy tagliatelle with purple sprouting broccoli served in a garlic loaf




  1. Preheat the oven to 180C/350F/Gas 4.

  2. Place the onion and garlic into a saucepan and pour over the wine. Cook over a low heat for 3-4 minutes, or until the onion and garlic begin to soften. Add the cheese, stirring until melted, then add the cream. Simmer for 6-8 minutes, or until the liquid has reduced to a thick sauce.

  3. Cook the pasta and broccoli in boiling salted water until tender, then drain and stir into the cheesy cream sauce.

  4. Place the hollowed-out loaf on a baking tray and place into the oven for 2-3 minutes, or until crisp and lightly golden. Rub the inside of the loaf 'shell' with the garlic, then place the loaf on a serving late. Fill with the pasta, broccoli and cheesy cream mixture and serve.