- 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
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.
- Pre-heat the oven to 180 deg. C., 357 deg. F., Gas Mark 5.
- 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.
- 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.
- 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.
- 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.
- Add the blue cheese, mustard and pepper to the sauce and stir through.
- Add the penne and broccoli to the sauce and stir until coated.
- Transfer the broccoli and pasta to a medium ceramic dish. Sprinkle with breadcrumbs and cheese, then bake until the top is golden brown.
- Serve with salad leaves dressed in lemon juice and olive oil.
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.