Broccoli and Blue ‘Cheese’ Pasta Bake
This comforting broccoli and blue ‘cheese’ vegan pasta bake is loaded with cheesey, carby goodness for a tea-time treat that’s perfect for winter evenings.
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Total Time: 1 hour
Servings: 6
Total Time: 1 hour
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 16.666666666667 16.666666666667 g Violife Mozzarella Flavour Grated
- 25 25 g Violife Blu Block
- 8.3333333333333 8.3333333333333 g Violife Prosciano Wedge
- 41.666666666667 41.666666666667 g dried pasta
- 50 50 g broccoli
- 8.3333333333333 8.3333333333333 g vegan margarine
- 6.6666666666667 6.6666666666667 g plain flour
- 100 100 ml soya milk
Method
- Cook the broccoli and pasta together in a large saucepan of boiling salted water for 8-10 minutes, drain well and set aside.
- Melt the margarine over a medium heat in a saucepan slightly larger than the one used for the pasta.
- Add the flour and stir to form a roux, cooking for a few minutes.
- Gradually whisk in the soya milk, a little at a time, and cook for 10-15 minutes to create a thickened and smooth sauce.
- While this is cooking, pre-heat the grill to hot.
- Remove the cooked sauce from the hob and add the Violife Mozzarella Flavour Grated and half of the Violife Blu Block, crumbled, and stir until the cheese is well combined and melted.
- Add the pasta to the sauce and mix well.
- Once combined, transfer the mixture to a deep ovenproof dish.
- Sprinkle over the remaining Violife Blu Block and Violife Prosciano Wedge and place the dish under the hot grill until the cheese is browned and bubbling.
- Serve straight away with additional Violife Prosciano Wedge on the side.
Looking for more quick vegan recipes? Try these simple but tasty vegan pasta recipes.
