Broccoli & Blue Cheese Penne

This recipe works in combination with: Herb Stuffed Portabello Mushrooms with Garlic Mash, Potato Pancakes Filled With Spiced Beetroot, Tandoori Spiced Vegetable Skewers. This recipe features in these meal plans: Superfoods.

Wholewheat pasta tossed with broccoli, blue cheese and walnuts. Broccoli's super nutrients include vitamin A, vitamin C, folic acid, calcium and fibre.


  • 100g of blue cheese, crumbled
  • 1 medium lemon, juiced
  • 1 small head of broccoli (approx 200g), cut into florets
  • 35g of walnuts
  • 5 tbsp olive oil
  • 150g of wholewheat penne pasta quills
  • 1 clove of garlic, finely chopped
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 2 tsp dried sage
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Price per person: £1.65
  • Store cupboard: Cook's
  • Calories per serving: 1118
  • 5-a-day per serving: 1.3
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Broccoli & Blue Cheese Penne photo

716 cooks think so


  1. Cook the pasta according to the packet instructions.
  2. Meanwhile, heat a frying pan and dry fry the walnuts for 1 minute, or until lightly toasted. Remove from the pan. Add 1 tbsp olive oil and gently fry the garlic for 1 minute.
  3. Mix together the balsamic vinegar, Dijon mustard, sage, lemon juice and 3 tbsp olive oil. Season generously with salt and pepper.
  4. Cook the broccoli in lightly salted boiling water for 3-4 minutes, or until tender.
  5. Drain the pasta and broccoli and reserve 2 tbsp cooking water. Return the pasta, reserved water and broccoli to the heat in the saucepan and add the walnuts, blue cheese and dressing. Stir for 30 seconds, or until the cheese begins to melt.
  6. Drizzle with 1 tbsp olive oil and serve immediately.

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