Broccoli and Blue Cheese Pasta Bake

Ingredients

For the pasta

• 120g wholemeal penne pasta

For the sauce

• 25g unsalted butter
• 25g plain white flour
• 250ml semi-skimmed milk
• 50g vegetarian blue cheese, grated
• 1 tbsp Dijon mustard
• Pinch of ground black pepper

For the topping

• 150g broccoli, cut into small florets
• 25g breadcrumbs
• 20g Italian-style vegetarian hard cheese, grated

For the salad

• 80g salad leaves
• 1 tbsp lemon juice
• 1 tsp olive oil

Method

1. Preheat the oven to 180°C/ gas mark 4.
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 the Italian-style vegetarian hard cheese, then bake until the top is golden brown.
8. Serve with the salad leaves dressed in lemon juice and olive oil.