Four Cheese One Pot Pasta

Four Cheeses. One pot. Yuh-huh baby!

This is inspired, let’s get down to it shall we.

25 mins | serves 4 | so, so easy 


1/2 bunch chives

250g conchiglie, galletti or other short pasta

100g roquefort

60g goat’s cheese

100g comté, thinly sliced

150g mascarpone

nutmeg grating

1 clove garlic, very thinly sliced

1 sprig rosemary

1 sprig thyme

2 bay leaves


Set aside a few chives. Put the rest of the chives and all the other ingredients into a large saucepan in the order listed, grating the nutmeg over the mascarpone cheese. Pour over 750ml water.

Cook for roughly 15-20 mins over a medium heat, stirring regularly to prevent the cheeses sticking to the bottom of the pan, until it is reduced to a sauce. Fish out the herb sprigs and bay leaves. Sprinkle the reserved chives on top to serve.


We can all thank Sabrina Fauda-Rôle and her book One Pot Pasta for this pasta revolution.

2 thoughts on “Four Cheese One Pot Pasta

Add yours

    1. That’s great news! It catches on the bottom really easily if you don’t stir it frequently so watch out for that when you make it. We’re loving this pasta revolution so much there’s another one coming up, today in fact!


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