Pasta with broccoli, Roquefort, sage and pecans

20 Nov 2020
broccoli blue cheese roquefort pasta

This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram.


This autumnal pasta as perfect for a quick lunch if you’re working from home. You can substitute the pecans for walnuts and use any blue cheese if you’d rather not use Roquefort.


Serves 2


1 head of broccoli, separated into florets

1.5 tbsp olive oil

1 clove of garlic, finely grated

1.5 tbsp finely chopped sage

180g dried pasta (I used giant fusilli)

75g Roquefort cheese

2 tbsp roughly chopped pecans

Salt and black pepper



Add the broccoli to a large pan of boiling salted water. Cook for 10-12 minutes until very soft. Transfer to a colander using a slotted spoon. Keep the cooking water in the pan.


Heat the olive oil in a separate heavy based pan. Add the garlic and sage and cook for a minute until fragrant. Now add the broccoli. Using a wooden spoon, break the broccoli up. Cook for around 10 minutes, mixing regularly until the broccoli has mostly broken down.


Meanwhile cook your dried pasta according to the instructions on the packet.


When the broccoli is ready, add the Roquefort to the pan. Reduce the heat and allow the cheese to melt through. Add a small ladleful of pasta cooking water and mix through to create a creamy thick sauce. Drain the pasta and add to the broccoli and Roquefort sauce. Mix well and serve topped with a sprinkling of pecan nuts and a good grind of black pepper.



Note – if you have time it’s a nice idea to toast the pecans before serving. To toast them, simply add to a baking sheet and bake in the oven at 200 for around 10-12 minutes until golden. Allow to cool before roughly chopping.

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