Creamy Soft Cheese Pasta with Broccoli, Spinach & Crunchy Veg

1. Bring a large pot of well-salted water to the boil. Cook the pasta according to packet instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the pot. Before draining, scoop out about 100ml of the starchy pasta water and set aside. Drain the pasta and broccoli together.

2. While the pasta cooks, heat the butter and olive oil in a large frying pan over a medium heat. Add the onion with a pinch of salt and cook for 6–8 minutes, stirring occasionally, until softened and starting to turn golden.

3. Add the garlic and cook for another minute until fragrant. Add the spinach and stir until fully wilted, about 2 minutes.

4. Reduce the heat to low. Add the soft cheese to the pan along with a splash of the reserved pasta water. Stir well until the cheese melts into a smooth, creamy sauce. Add more pasta water a little at a time until you have a loose, coating consistency.

5. Add the drained pasta and broccoli to the pan. Toss everything together over a low heat until well coated in the sauce. Season generously with salt, black pepper, and lemon juice.

6. Remove from the heat and stir through the sliced celery and diced cucumber. These are added off the heat so they retain their crunch and freshness — they provide a lovely contrast to the creamy sauce.

7. Serve immediately in warm bowls with an extra crack of black pepper.