Creamy Two-Cheese Linguine - Profood Limited
  • Creamy Two-Cheese Linguine

January 20, 2016

With the cooler weather finally hitting Hong Kong, I’m craving carb-laden comfort food – and what gets more comforting than a hearty bowl of creamy, cheesy pasta?

This dish uses two of Profood’s most delicious cheeses – Sirana Gligora semi-hard Truffle Cheese and Montanari & Gruzza Parmigiano Reggiano di Vacche Rosse – to create a rich, indulgent crowd-pleasing pasta sauce, whilst still leaving you with plenty of cheese to nibble on later! 

Dried pasta is always a good kitchen staple; again, you only need half a packet of Verrigni’s Linguine pasta for this dish. I’ve added prawns for some extra protein, but the dish could easily be made vegetarian by substituting in some baby broad beans, red peppers and peas instead. Bring on the food coma!

Serves 4

250g Linguine - Verrigni (half the packet)
50-80g Truffle Cheese - Sirana Gligora, grated
50-80g Parmigiano Reggiano - Montanari & Gruzza, grated
½ cauliflower, washed and in florets
1 small onion, finely chopped
100g king prawns or shrimps, shelled and de-veined
¾ cup of white wine
½ cup of cream
Butter or olive oil for frying
Salt and pepper for seasoning


  1. Fill a large pan one quarter full with water and bring to boil; parboil the cauliflower for a few minutes until soft. Drain and set aside.
  2. Fill the pan again with water and some salt, this time three-quarters full, and bring to the boil. Cook the pasta as per its cooking instructions (about 8-9 minutes for the perfect al dente texture) and then drain, remembering to save half a cup of the pasta cooking water for the sauce.
  3. Gently fry the chopped onion in some butter or olive oil until soft.
  4. Add the wine and simmer gently for a few minutes to cook off some of the alcohol.
  5. Add the cream and cheese and keep stirring until melted and blended. Taste and season as you wish.
  6. Meanwhile, heat up some olive oil or butter in a small pan and cook the prawns until pink and curled up (usually around 3-4 minutes).
  7. Add the cooked shrimp, pasta and cauliflower to the sauce; mix until all the pasta is fully coated with sauce. Serve and enjoy!

Get more cooking inspiration from Sharon on her blog, Jasmine & Ginger.

About The Author

A true blue Hong Kong girl, born and raised here to British and Chinese parents, Sharon Maloney works as an English teacher in a local school. She is passionate about language and currently studying for a Masters in TESOL at the University of Nottingham. In her free time, Sharon can be found creating recipes for her blog, and writing about food and travel for various HK publications. Follow her on Twitter.

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