Oxford Blue Cheese and Broccoli Pasta Sauce

I was delighted to receive a gift of cheese and biscuits from the Cheese Market recently and with summer upon us I decided to use some of it for this easy Blue Cheese and Broccoli pasta sauce.

The Cheese Market specialise in artisan cheese from specialist producers, most of which use milk from their own farms or the local area.  There is a huge selection of cheeses and related cheese gifts and for something a little different a Cheese wedding cake!

Fusilli gigante broccoli cheese sauce

Mr ND does not do green vegetables easily unlike myself who eats Broccoli for breakfast some days!  This was a good way to infuse some into his green vegetable-less diet!

The cheese market gift box

I do love cheese and in a pasta sauce, when melted, just divine.  The crème fraîche gives a little lightness to the sauce, use half fat if you like it even lighter.

Oxford Blue Cheese round

Oxford Blue Cheese and Broccoli Pasta Sauce

Serves 2 – this recipe can be doubled up successfully

Prep Time:  15 minutes  Cook Time:  20 minutes


200g approx dried pasta

150g -200g Broccoli, steamed
125g Blue cheese, rind removed and chopped
100ml crème fraîche (half or full fat)
2 teaspoons lemon juice
grated lemon zest
black pepper


Cook the pasta in boiling water, I used Fusilli Gigante, any sauce will cling well onto its curves.  Drain once cooked and set aside.

Blend the steamed Broccoli with a touch of water until you have a loose green purée.

Place the blue cheese and crème fraîche into a saucepan and melt over a low heat, stirring continuously until you have a lovely blended, smooth sauce.  Add the lemon juice and zest along with plenty of black pepper.

Blue cheese and creme fraiche melting

Add the green Broccoli purée into the cheese sauce and stir until well combined.

Fusilli gigante broccoli cheese sauce

Pour the sauce over the pasta and serve immediately.  Add more black pepper as desired.  We added a glass of Chenin Blanc and ate al fresco in the Saturday sunshine last weekend.
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2 thoughts on “Oxford Blue Cheese and Broccoli Pasta Sauce

  1. Mandy

    I’m still making up for 9 months of pregnancy last year and having to avoid blue cheese – this has given me yet another craving for it! #recipeoftheweek


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