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Broccoli & blue cheese pasta

Serve 2


  • 15g (half oz) butter or margarine
  • 15ml (1 level tbsp) plain flour
  • 175 (6fl oz) milk
  • 75-150g (3oz-6oz) blue cheese crumbled (depending on taste)
  • salt and pepper
  • Broccoli, cut into small florets
  • Handful of almonds or pine nuts
  • Two portions of fussilli


    1. Melt the fat in a small heavy-based saucepan, blend in the flour and cook, stirring constantly, for 1-2 minutes

    2. Gradually stir in the milk and cook, stirring constantly, until thickened. Remove from the heat, stir in the cheese until melted and season

    3. Cook the broccoli and add, with the nuts, to the sauce

    4. Cook the fussilli

    5. Pour the sauce over the cooked fussilli and serve