Penne with Four Cheeses (4)

Another recipe from ” The Vegetarian Epicure ” by Anna Thomas (1972)

Pasta with Four Cheeses (4)
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Pasta with Four Cheeses (4)
Print Recipe
  1. Toss the gruyere, fontina and parmesan cheeses with the flour. Keep the mozzarella seperate.
  2. Heat the butter and milk or cream in a large heavy bottomed saucepan until the butter is melted. Gradually add the three combined cheeses bit by bit and continue stirring gently with a wooden spoon until you have a smooth sauce. Keep hot over a low flame while you cook the pasta.
  3. Cook pasta according to packet instructions until it is al dente. Drain and immediately transfer to a large serving bowl.Pour over the cheese sauce and stir quickly, then stir in the mozzarella and serve immediately on heated plates.
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