• Cooking Time: 15
  • Servings: 4-6
  • Preparation Time: 10


quick and easy mid week recipie - good way of using up leftover cheeses from cheeseboard and any opened cream left over from parties etc


  • 1 head broccoli - (broken into florets)
  • 500g pasta shapes - penne, farfalle or similar whatever you have in the cupboard
  • handful of mushrooms (white/button) sliced or quartered depending on size
  • 1 stick celery - sliced
  • 1 onion - chopped
  • 1 carrot - chopped
  • 1-2oz butter (or use oil)
  • 4oz blue cheese - this can be stilton, danish blue, gorgonzola or mix of any soft cheese oddments left over from cheeseboard i have used brie, garlic and herb cream cheese and goat cheese in the past depending on what i have in the fridge
  • 8fl oz cream either double or whipping (again mix of both if left over from entertaining)


  • In a large saucepan cook broccoli florets in boiling water - when just tender lift out with slotted spoon and place in colander - when water comes back to boil cook pasta in same water then pour pasta and water over broccoli in colander to re-heat
  • meanwhile in deep frying pan cook mushroom, celery, carrot and onion in buttor or oil until soft but not brown
  • when mushroom, carrot, onion and celery mix have softened add cheese(s) crumbled or cubed and stir until melted then add cream and continue to cook over medium heat until bubbling
  • when pasta is cooked drain pasta over broccoli and add this to creamy cheese sauce - mix together and serve
  • optional extra you can sprinkle with chopped walnuts or pine nuts but this is not necessary

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