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blue cheese n broccoli pasta

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Member since 2009
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Serves 4-6 | Prep Time 10 | Cook Time 15

Why I Love This Recipe

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

Ingredients You'll Need

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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