Ingredients

• ½ red onion
• finely chopped
• 2 cloves garlic
• finely chopped
• 100ml/3½fl oz white wine
• 125g/4½ oz taleggio cheese
• chopped
• 150ml/5fl oz double cream
• 200g/7oz tagliatelle
• 150g/5½ oz purple sprouting broccoli
• 1 small white bloomer loaf
• top cut off and hollowed out (keep to make breadcrumbs)
• 1 clove garlic
• peeled

Directions

• Preheat the oven to 180C/350F/Gas 4.
• 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.
• Cook the pasta and broccoli in boiling salted water until tender
• then drain and stir into the cheesy cream sauce.
• 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.