Recipe #3933
Bow-tie Pasta with Broccoli and Goat Cheese
| Preparation: | 5 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 25 min |
4
servings
servings
| Category: | Bread and cereals |
| Subcategory: | Pasta |
| Source: | Chef Robert Villeneuve |
Wine & food pairing
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Recipe ingredients
- 12 oz (375 g) bow-tie or fusilli pasta
- 3 cups (750 mL) broccoli florets (about 1/2 head)
- 1/4 cup (60 mL) all-purpose flour*
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) pepper
- 3 cups (750 mL) milk
- 2 tsp (10 mL) Irresistibles Dijon mustard*
- 8 oz (250 g) shredded Goat Cheese
Preparation
In a large saucepan of boiling salted water, cook pasta for 10 minutes or until al dente. Stir in broccoli. Drain immediately. Return to saucepan.
Whisk flour, salt and pepper into milk and pour over pasta; stir in mustard.
Cook, stirring, over medium-high heat for 5 minutes or until thickened. Remove from heat. Add cheese and stir until melted.
Suggestion
For a more unusual flavour, replace Goat Cheese with Canadian Caciocavallo, a smoky-flavoured cheese or a Cheddar Le Cru du Clocher.Stir in 2 chopped roasted red peppers and 1/4 cup (60 mL) chopped fresh basil with cheese.
Use tri-colour pasta for a colourful change.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Spinach and Goat Brie Pasta Sauce
- Penne with Leeks and Goat Cheese
- Shells with Broccoli, Tomatoes and Cheese
- Starters Broccoli Cheese
- Goat cheese Bruschetta
- Lamb Chops with Goat's Cheese
- Fig and Goat Cheese Canapés
- Leek and Goat Cheese Toastinettes
- Goat Cheese Veggie-Burgers
- Goat Cheese and Leeks Pie
Spinach and Goat Brie Pasta Sauce
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