National Vegetarian Week: Broccoli And Blue Cheese Pasta Bake

national vegetarian week


  • 120 g (4¼ oz) wholemeal penne pasta
  • For the Sauce:
  • 25 g (1 oz) unsalted butter
  • 25 g (1 oz) plain white flour
  • 250 ml (9 fl oz) semi-skimmed milk
  • 50 g (1¾ oz) blue cheese
  • 1 tbs Dijon mustard
  • Pinch of ground black pepper
  • For the Topping:
  • 150 g (5½ oz) broccoli, cut into small florets
  • 25 g (4½ oz) breadcrumbs
  • 20 g (¾ oz) Parmesan-style vegetarian hard cheese
  • For the Salad:
  • 80 g (3 oz) salad leaves
  • 1 tbs lemon juice
  • 1 tsp olive oil
Recipe courtesy of the Vegetarian Society.

National Vegetarian Week runs from May 11-17.

To mark the occasion, we’re publishing a vegetarian recipe every day this week.

Today: this tasty looking Broccoli And Blue Cheese Pasta Bake.


  1. Pre-heat the oven to 180 deg. C., 357 deg. F., Gas Mark 5.
  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 to 2 minutes. Then drain and plunge the broccoli into cold water to stop it over cooking.
  4. To make the sauce, in a medium heavy-bottomed pan, melt the butter over a low heat, then add the flour, stirring until it forms a paste.
  5. 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.
  6. Add the blue cheese, mustard and pepper to the sauce and stir through.
  7. Add the penne and broccoli to the sauce and stir until coated.
  8. Transfer the broccoli and pasta to a medium ceramic dish. Sprinkle with breadcrumbs and cheese, then bake until the top is golden brown.
  9. Serve with salad leaves dressed in lemon juice and olive oil.

Et voila!

This recipe won’t take long to master, and it’s a treat for those of us looking to go meat-free more often.

For more delicious recipes from “The People’s Friend”, click here.

Read more about National Vegetarian Week on the event’s website, here.