Broccoli blue cheese pasta sauce

Name: Broccoli blue cheese pasta sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Broccoli; 1 small onion; 1-2 TABLESPOONS Oil; 100 g fine bacon strips (or cubes); 350 ml Vegetable broth (instant); 250 g Whipped cream; 400 g Penne rigate pasta; 7-10 Tbsp Salt; 100 g blue cheese (e.g. Gorgonzola or Cambozola cheese); 3 TABLESPOONS sauce thickener; 7-10 Tbsp Pepper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Broccoli
1 small onion
1-2 TABLESPOONS Oil
100 g fine bacon strips (or cubes)
350 ml Vegetable broth (instant)
250 g Whipped cream
400 g Penne rigate pasta
7-10 Tbsp Salt
100 g blue cheese (e.g. Gorgonzola or Cambozola cheese)
3 TABLESPOONS sauce thickener
7-10 Tbsp Pepper

Directions

1
Clean, wash and cut broccoli into small florets. Peel the stalk and cut into small cubes. Peel and finely dice the onion. Heat the oil in a pan, crisp up the bacon and take it out.
2
Fry the diced onions in hot bacon fat. Deglaze with stock and cream, bring to the boil, add broccoli. Simmer covered for 4-5 minutes. Cook pasta in boiling salted water according to package instructions (approx. 11 minutes).
3
Stir the blue cheese with a wooden spoon into the sauce (for cambozola, remove the rind first) and melt it while stirring. Stir the sauce thickener and 2/3 of the bacon into the sauce, bring to the boil again briefly.
4
Season the sauce with pepper and possibly a little salt. Drain the pasta and let it drain. Arrange noodles with sauce on plates. Sprinkle with remaining bacon.