Pasta with broccoli (BC)

Don’t get an expensive jar of four cheese sauce, it is really not hard to make an even better version yourself, with the cheeses you like best. And it saves you from having to either throw out half of the jar, or to eat the same sauce 4 days in a row.
Even if you don’t like blue cheeses, the milder Gorgonzola dolce is a great addition to sauces. It gives a kick without overpowering and really enriches the flavour.
If you want to change cheese types, be aware of how they melt. Taleggio is delicious but just like Mozzarella this will clump and separate if heated for too long. Do some research online or ask a good cheesemonger. I can recommend finding a good cheesemonger regardless, he can give you good advice on alternative cheeses, knows melting types and can put together a wicked cheese board for you.


  • 80 gr rigatone or other pasta
  • 250 gr broccoli
  • 2 tbs cooking cream
  • 50 gr grated old Gouda cheese
  • 35 gr goat cheese
  • 40 gr Gorgonzola
  • 30 gr fresh mozzarella, in cubes

Serves 1 as part of the Budget Challenge


Cook the pasta according to package instructions.
Cut the end off the broccoli but only the end, the stem itself is delicious.
Cut the florets off the broccoli and cut the stalk into chunky sticks. Add the broccoli to the pasta when 3 minutes are left on the timer.
Take about half a cup of water from the pan before draining the pasta.
Add the drained pasta and broccoli back to the hot pan.

On a low flame, add the Gouda, goat cheese and Gorgonzola, together with the cream and a tablespoon of the cooking liquid. Melt the cheeses. If the sauce is too thick, add a little cooking liquid.
Add the Mozzarella at the end. Stir a couple of times until the Mozzarella starts to melt, then pour everything in a deep bowl. Don’t heat much longer or the Mozzarella will start to clump and separate.