Recipe: Blue Cheese, Broccoli and Walnut Pasta (gluten free, vegetarian)

This may sound like a super fancy meal, but it’s actually extremely simple and quick to make, and is a more exciting and nutritious twist on the standard “cheesy pasta”. Cheese and broccoli are a classic combination, and pairing them with walnuts adds a tasty, nourishing crunch. Plus, if you don’t use up all the walnuts, you can have the rest as a great snack throughout the day!

You will need:


  • 200g pasta of your choice (gluten-free if you like)
  • 1 pack of blue cheese
  • Half a head of broccoli florets
  • 1 onion, chopped
  • 1 courgette, chopped
  • 1 packet of walnuts (Lidl sell the cheapest I have found so far!)
  • 2 tbsp olive oil or butter
  • 3 tbsp double cream
  • Salt and pepper to taste


  1. Heat the oil/melt the butter in a pot, then add the onions and courgettes and cook until softened (around 15 minutes)
  2. Boil the pasta in a separate pot, adding a pinch of salt and olive oil to the boiling water
  3. Crumble the blue cheese and add it to the onions and courgettes, then add the walnuts (which will soften with the heat)
  4. Season this with salt and pepper, and stir regularly
  5. Once the blue cheese has melted, add the double cream (add more or less, depending on how creamy you want the sauce to be)
  6. Meanwhile, boil the broccoli for 4 minutes, then drain it and stir it into the blue cheese sauce
  7. When the blue cheese sauce is nice and creamy, stir in the cooked pasta
  8. Serve up and enjoy!


[Sinead Sweeney]

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