400g purple sprouting broccoli, each stem halved
4 spring onions, trimmed and sliced
1 clove garlic, crushed
75g extra mature Cheddar, grated
2 tsp coarse grain mustard
1. Bring a large pan of salted water to the boil, add the pasta and cook for 11 mins until just tender. Add the broccoli for the last 7 mins.
2. Meanwhile, melt the butter in a small pan and fry the spring onions and garlic for 2 to 3 mins. Add the mascarpone, Cheddar and mustard and stir over a low heat until melted. Season well.
3. Drain the pasta and broccoli and toss in the sauce, or serve with the sauce poured over.
Per serving: 546 calories, 45g carbohydrate, 32g fat, 18g saturated fat, 3g sugar, 1g salt.
Source: Asda instore magazine.