240gms linguine
400gm broccoli florets
3 leeks, sliced
2 cups/500ml fat free milk
I Tblsp cornflour (maizena)
45gm Danish blue cheese
100gm fat free plain yoghurt
Method
Precook the broccoli and leeks until just tender (or use frozen that you have thawed).
Cook the linguine in a large pan with plenty of lightly salted boiling water until al dente.
(If you’re using frozen veg, add them to the pasta for the last 5 minutes to heat through.)
Drain and keep warm.
Mix the cornflour into the milk and pour into the pan.
Bring to the boil, stirring all the time.
Add the cheese and yoghurt and continue stirring over a low heat until the cheese melts.
Tip the pasta and veg into the sauce and turn and stir well to combine.
Serve with grated parmesan, if desired.
This recipe needs no additional salt – the blue cheese is already salty enough.
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