Blue Cheese and Broccoli Pasta Bake Recipe© Copyright 2017. All rights reserved and enforced
Blue Cheese and Broccoli Pasta Bake Recipe
© Denzil Green
Half the people reading this recipe will be smacking their lips; the other half will have already recoiled in horror! Broccoli, blue cheese -- you either love 'em or you hate 'em!
Number of servings: 6
Estimated Prep Time: 20 minutes
Estimated Cooking Time: 25 minutes Cooking at: 350 F / 180 C / Gas Mark 4
Crush the garlic and set aside.
Mix the breadcrumbs, ground walnuts (not the whole ones), sage, and the two tablespoon butter zapped to melt in microwave, and set aside.
Crumble the cheese, set aside.
Cut the broccoli into bite-size pieces (if you're using frozen, no need). Don't forget to peel the stalks and chop them up, too.
When the pan of water has boiled, cook the broccoli in it for 4 minutes, then drain it, and set aside. Refill the pot with water with a tidge of salt in it (to help flavour the pasta), and set it back on to boil water for the pasta.
Melt the 6 tablespoons of butter in a saucepan with the nutmeg, and some pepper to taste. (Heating the nutmeg and pepper at this point helps fully develop their range of flavours.) Add the flour and the garlic, and cook a bit while whisking it until white froth appears. The white froth indicates that the flour is cooked. Then whisk in the milk, and cook at a low heat whisking a few times until the thickening has kicked in (about 4 to 5 minutes.) Whisk in the mustard and two-thirds of the cheese.
At this point, start heating your oven to 350 F / 175 C.
Cook the pasta. Drain. Put back in the pot. Add the sauce, stir to cover, then fold in the walnut pieces and broccoli.
Pour pasta mixture into a dish that can go into the oven. Sprinkle with the breadcrumb mixture. Place in the oven and cook uncovered until the breadcrumbs are golden and the sauce is bubbling.
Recipe notesUse a tangy mustard. A mustard like Dijon may be too bland, unless you increase the amounts of it. Oddly, American hotdog mustard has about the right tang for this, or a sharp German or French mustard (just not a hot mustard like English, you don't want to blow their heads off.)
You will probably want actually a pound and a bit of pasta. Use a shaped pasta such as fusilli, farfalle, penne or even macaroni.
If you want to, you can use fresh sage: 1 tablespoon.
Instead of a fresh bunch of broccoli, of course you can just use frozen. Use about a bag or whatever you think equates to 2 bunches chopped up, because bag size varies.
Please share this recipe with your friends. They may love it.