Mozzarella: This cheese, made in Italy, is made from the milk of the water buffalo (buffalo mozzarella) or cows (mozzarella). Tastes salty and mildly creamy.
Monterey Jack: This cheese, made in the USA, is made from a cow and lasts up to a month. Very gooey and easy to melt. Tastes mildly buttery from it high butterfat contents.
Cheddar: This cheese comes from good old England and it’s made from the milk of cows. Tastes deep, tangy and nutty and lasts about a year.
Tagliatelle: Originated in Italy, this pasta is the flat, rolled pasta of the Emiglia-Romagna region where it’s made fresh and then cooked.
Sweet basil: Most common type of basil used in italian cuisines and tomato dishes. Tastes mild and sweet.
Tomato sauce: This will add 5 a day to the pasta and provide a fresh, tangy taste.
Salami: A cured sausage made from fermented and air-dried beef or pork.
What you will need:
50 ml of Unsweetened Cashew Milk
45g of Butter.
45g of Flour.
62g of Mozzarella.
100g of Light Mature Cheddar.
100g of Monterey Jack.
250g of Tagliatelle.
3 Basil Leaves. (For Garnish)
50g of Tomato Puree.
5 slices of Salami Chopped.
How to make it:
Step 1: On a high heat boil the pasta in water for 8-10 mins or until soft all the way through.
Step 2: Once cooked, strain until excess water has gone.
Step 3: On a medium heat, melt the butter and add the flour.
Step 4: In the same pan, melt the light mature cheddar and Monterey Jack until combined whilst slowly whisking the milk in at the same time to form a thick, gooey, glossy, mixture and hopefully no lumps.
Step 5: Add in the tomato puree and the chopped salami and stir till combined.
Step 6: Take the mixture off the heat and fold in the pasta.
Step 7: Serve with a garnish of basil and enjoy!