Wednesday, 27 February 2008

Broccoli and Blue Cheese Pasta

This is a recipe that my lovely girlfriend cooked for me today, and very tasty it was too. She had never made a cheese sauce before so I had to explain over the phone how to make a quick and easy cheese sauce. The two simple rules to making a perfect cheese sauce are ...

  1. Keep mixing.
  2. Add all the ingredients VERY slowly.
This cheese sauce can be made with many different types of cheese and used to make a variety of dishes, I use a cheddar version when making lasagne.

The fresh pasta used in this recipe was tomato and smoked ham stuffed cappalletti, but any stuffed fresh pasta can be used. I think a cheesy pasta would go well with this recipe as well.

This recipe makes enough for 4 portions.

  • 600 g fresh pasta
  • 75 g blue cheese
  • 3 tbsps butter
  • 3 tbsps flour
  • 1.5 cups milk
  • 1 head broccoli
  • Salt and pepper
To make the cheese sauce, melt the butter over a low heat, add the flour and stir well to make a paste. This is known as a roux.

Heat the milk in a pan, but do not boil.

Add the milk very slowly, a bit at a time, to the roux, mixing well and ensuring the sauce is nice and smooth. (If you get any lumps in it, which can happen if the milk is added too quickly, then whisk hard to knock out the lumps - this is not ideal but it saves chucking it all).

When all the milk is added, warm to just below boiling. Add the cheese in small lumps or grated, and then when the cheese is melted season with salt and pepper.

Meanwhile, cook the pasta according to the pack instructions, then drain.

Chop the broccoli into small pieces, put into a microwaveable dish, cover, and cook in the microwave until soft but not soggy.

Now, mix the cooked pasta, broccoli, and cheese sauce all together in a pan and serve.

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1 comment:

Ange said...

Hi Ryan, just wanted to say thanks for posting your recipe! Tried a variation on it last night, and your tip for warming milk made a definite difference. Yum!