Broccoli and Blue Cheese Pasta Bake

Green vegetables are a great source of beta-carotene, an antioxidant that is converted to vitamin A in the body and helps to maintain a strong immune system.


Serves 2
adults
614
Kcals
per serving

10 Mins
prep

25 Mins
cooking

Recipe
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Ingredients

For the pasta

Wholemeal penne pasta   (120g)

For the sauce

Unsalted butter (25g)
Plain white flour (25g)
Semi-skimmed milk (250ml)
Vegetarian blue cheese (50g)
1 tbsp Dijon mustard (15g)
Pinch of ground black pepper

For the topping

Broccoli, cut into small florets (150g)
Breadcrumbs (25g)
Parmesan-style vegetarian hard cheese (20g)

For the salad

Salad leaves (80g)
1 tbsp lemon juice (15ml)
1 tsp olive oil (5ml)

Method

  1. Preheat the oven to 180°C.
  2. Bring a large saucepan of water to the boil and then add the pasta. Cook for 12 minutes, or according to packet instructions, and drain.
  3. In a separate saucepan, cook the broccoli florets in boiling water for 1-2 minutes. Then drain and plunge the broccoli into cold water to stop it over cooking.
  4. In a medium heavy-bottomed pan, melt the butter over a low heat, then add the flour, stirring until it forms a paste. Stir for a minute until the flour turns a sandy texture and colour. Gradually add the milk, stirring well. Simmer until the sauce thickens to a rich consistency.
  5. Add the blue cheese, mustard and pepper to the sauce and stir through.
  6. Add the penne and broccoli to the sauce and stir until coated.
  7. Transfer the broccoli and pasta to a medium ceramic dish. Sprinkle with breadcrumbs and cheese, then bake until the top is golden brown.
  8. Serve with salad leaves dressed in lemon juice and olive oil.
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Nutritional information per serving

614kCal, 2581kJ
26.8g
25.6g
15.2g
69.9g
11.5g
7.6g
931mg

© The Vegetarian Society