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.