Pasta with broccoli and blue cheese sauce

Recipe from: 10/2/1997 12:00:00 AM

Ingredients 13
Servings 1


Serving Change
  • oil
  • 250
    pasta shapes
  • 1
    medium onion, sliced
  • 1
    red pepper, seeded and diced
  • 1
    clove garlic, crushed
  • 250
    broccoli florets
  • 15
    cake flour
  • 5
    vegetable stock powder
  • 250
  • pinch dried tarragon
  • pinch dried thyme
  • 125
    blue cheese, crumbled
  • freshly ground black pepper to taste


Heat the wok and brush with the oil, removing any excess oil with paper towelling. Meanwhile cook the pasta in rapidly boiling water until tender but still firm. Drain and set aside. Stir-fry the onion, red pepper, garlic and broccoli in the wok until the onion is glossy. Cover, reduce the heat and heat until the broccoli is tender. Add a little water or vegetable stock if needed. Remove the cooked vegetables and set aside. Mix the cake flour and stock powder with a little milk to form a runny paste. Add the tarragon and thyme to the remaining milk and heat in the wok or a medium saucepan. Add the flour mixture and heat over medium heat while stirring continuously until the mixture comes to the boil. Simmer gently until done and the floury taste disappears. Remove from the heat, crumble the blue cheese and add, stirring until melted. Season with black pepper. Add the vegetables and keep warm over low heat (cover with lid). Mix the hot pasta with the sauce and serve immediately.

Read more on: natures garden  |  shallow-fry


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