Feeling Blue

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Broccoli, mushroom and blue cheese rigatoni.There are times in London when I miss my family and friends that used to live in London but have since moved back to SA or gone to live in other parts of the UK and the world. This makes me want to eat or cook or bake, or do all three at once.

Claire, a South African friend of mine, used to make a Broccoli and blue cheese pasta, and this is one of the most delicious things a pasta lover could eat, and I find  the dish intensely comforting and imbued with fond memories of a shared time in South London. So come Easter, when my family in SA had gathered for the weekend, and with the other half having had to work for most of it, I was craving some sort of company, and I realised this blue cheese pasta would be better than what any doctor or alternative health practitioner could order.

Broccoli, Mushroom and Blue Cheese Rigatoni
(2 servings)
100g creamy blue cheese (Dolcelatte or St Agur)
8 large broccoli florets, broken up into smaller florets
6 medium button mushroom, sliced finely
2 cloves of garlic, finely chopped
125ml fresh single cream
250g Rigatoni
Olive oil

1. Boil the rigatoni in generously salted water until al dente.

2. Fry the garlic in a little olive oil in a large pan or wok, add the bacon first, fry this a bit then add the mushroom and broccoli and fry gently until softened. If you like broccoli with a bit of crunch, only add this only once mushrooms have had a bit of a go in the pan. 3. Once these are done, turn the heat down, cube the cheese and crumble it into the pan.

3. As the cheese starts to melt, pour in the cream, and let it simmer gently on a very low heat for about 10 minutes. If it looking a bit dry, add a dash of milk, or hot water even to thin the sauce slightly.

4. Season to taste and enjoy with some crusty bread.

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About foodnobody

Food nobody (n.) An entirely unknown foodie. A person who is passionate about the culinary arts but doesn't have a book published, does not have a celebrity chef as a friend, aunt, cousin, dad, has never appeared in a food TV show, does not own a deli/restaurant/cafe, and has never been interviewed in a food-related capacity - ever.

One response »

  1. Hey – that’s so funny – I also have a broccoli and blue cheese pasta that I make as supreme comfort food! It’s either that or a big steaming bowl of lentils with mushrooms and feta cheese – they’re what get me through the winter!!

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