Exodus Creamy Pasta With Cheddar Cheese
If your sauce still requires some thickening after adding pasta water, try mixing in a bit of flour or potato starch!
People: 1
30 min


40 grams
Cheddar Cheese
30 ml
50 grams
30 ml
60 grams
4 tbsp
0.75 tbsp
White Wine Vinegar

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  1. Wash and cut your broccoli so that they all have a similar size and shape.
  2. Grate or slice your Cheddar Cheese.
  3. Finely chop your leeks and shallots.

Heating Steps

  1. Toast pinenuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Boil pasta according to the instructions on the package and save about a 1/4 cup of the pasta water when draining.
  3. Heat oil in a pan and add leeks and shallots, and fry at lower temperature for several minutes.
  4. Turn up the heat to medium and add Broccoli to your pan and fry for 15 minutes.
  5. Mix cream, Milk and white wine vinegar together in a bowl, then pour into your pan.
  6. Add the pasta water to your frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add your cooked pasta to your pan and mix evenly.
  2. Add Cheddar Cheese and Pinenuts on top.