Double Cheese One Pot Spaghetti Recipe | Abel & Cole
Double Cheese One Pot Spaghetti
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Prep: 15 mins
Cook: 35 mins
We’ve given cheesy pasta a dash of sophistication with this one-pot wonder, packing it with bright organic veg, lashings of nutmeg and a flavour double-whammy of creamy blue cheese and sharp cheddar.
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772 kcal
(per portion)
Ingredients you'll need
  • 200ml full cream milk
  • 1 bay leaf
  • A handful of thyme, leaves only
  • 1 red onion
  • ½ nutmeg
  • ½ x 150g Perl Las
  • ½ x 100g cheddar
  • 200g spaghetti
  • 250g cherry tomatoes
  • 100g baby leaf spinach
From your kitchen
  • 200ml water
  • Sea salt
  • Freshly ground pepper
  • 2 tsp olive oil
Step by step this way
  • 1.

    Pour 200ml milk and 200ml water into a large pan. Add the bay leaf and thyme leaves. Set over a medium heat and gently warm till steaming hot.

  • 2.

    While the milk heats, peel and thinly slice the red onion. Tip into a bowl and grate in half the nutmeg. Add a large pinch of salt and pepper.

  • 3.

    Coarsely grate half the chunk of cheddar. Crumble ½ the pack of Perl Las. Snap the spaghetti in half.

  • 4.

    Add the spaghetti to the pan and push down into the warm milk. Add the onion and the cheeses. Turn up the heat and cook till the mix just starts to simmer.

  • 5.

    Turn the heat down, put the lid on the pan and simmer for 20-25 mins till the spaghetti is tender and the sauce has reduced till it coats the spaghetti. Give it a stir every so often to mix the sauce. The blue cheese will make it look a little curdled, but keep gently simmering and the sauce will come together.

  • 6.

    While the spaghetti simmers, quarter the cherry tomatoes. Pop them in a bowl. Add 2 tsp olive oil and a good pinch of salt and pepper. Toss to mix. Set aside.

  • 7.

    Add the spinach to the pan and toss it through the cheesy spaghetti to wilt it. Taste and season the spaghetti. Spoon into warm bowls and grate over a little more nutmeg to taste. Serve with the tomato salad.

  • Tip

    More cheese please
    Your leftover cheddar and Perl Las will keep in the fridge for a few days. They are both delicious with crackers and chutney, or use them to top jacket potatoes, make cheese on toast and crumble over vegetable soups for an extra hit of flavour.

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