Veggie Pasta With Cheesy Fondue Sauce - cooking recipe

Ingredients

7 ounces dried pasta shapes, such as penne
7 ounces broccoli spears
1 garlic clove, finely chopped
1 cup dry white wine
3 teaspoons cornstarch
7 ounces emmenthaler cheese, grated (or a similar swiss cheese)
1 tablespoon olive oil
9 ounces cherry tomatoes, washed
salt
fresh ground black pepper
garlic bread, to serve

Preparation

Bring a large pan of water to the boil, add the pasta and cook according to pack instructions. Trim the broccoli, cut into shorter lengths if desired, and add to the pasta pan 5 minutes before the end of the cooking time.
Meanwhile, put the garlic and wine in another pan and bring gently to the boil. Blend the cornstarch to a smooth paste with 1 tbsp cold water.
With the wine over a very gentle heat add the cheese, a little at a time, stirring until each batch is melted. This will take a few minutes. Stir in the cornstarch paste and cook gently for 4-5 minutes or until the mixture is smooth and creamy. You may need to add a little more wine to get a smooth consistency. Add pepper, then taste and add salt if necessary. Keep warm over a very low heat.
Heat the oil in a frying pan, add the tomatoes and cook over a fairly high heat until starting to soften.
Drain the pasta and broccoli, toss with the tomatoes and tip into a warm serving dish. Pour the cheese sauce over the top and serve with hot garlic bread.