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Eating veggie » Recipes » Broccoli and Blue Cheese Pasta Bake

Broccoli and Blue Cheese Pasta Bake

Prep time 10 mins, cook time 25 mins

Serves 2

Nut-Free, Healthy

Blue cheese 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.


For the pasta

  • 120g wholemeal penne pasta

For the sauce

  • 25g unsalted butter
  • 25g plain white flour
  • 250ml semi-skimmed milk
  • 50g blue cheese
  • 1 tbsp 15g Dijon mustard
  • Pinch of ground black pepper

For the topping

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

For the salad

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


  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 cheese, then bake until the top is golden brown.
  8. Serve with salad leaves dressed in lemon juice and olive oil.

Nutrition per serving

614 kcal
















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