Bow-tie Pasta with Broccoli and Goat Cheese

Bow-tie Pasta with Broccoli and Goat Cheese
  • 4 servings
  • 0:05 Preparation
  • 0:20 Cooking
  • 0:25 Total Time


Add all
  • 12 oz
    (375 g)

    bow-tie or fusilli pasta

  • 3 cups
    (750 mL)

    broccoli florets (about1/2 head)

  • 1/4 cup
    (60 mL)

    all-purpose flour

  • 1 tsp.
    (5 mL)


  • 1/4 tsp.
    (1 mL)


  • 3 cups
    (750 mL)


  • 2 tsp.
    (10 mL)

    Dijon mustard

  • 8 oz
    (250 g)

    shredded goat cheese


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.

Source: Chef Robert Villeneuve

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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