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