Three Cheese Broccoli Pasta (BC)

Comfort food at its best! A big bowl, under a blanket on the sofa with some trashy movie on. Perfect evening! This recipes states the use of 200gr of broccoli. I use 100gr of the florets and 100gr of the stem. The stem is really sweet and delicious to eat, even raw.


  • 100gr penne pasta
  • 200gr broccoli
  • 65gr mozzarella cheese, in cubes
  • 30gr grated Gouda cheese
  • 40gr Gorgonzola cheese, in cubes
  • 2 tbs cooking cream

Serves 1 as part of the Budget Challenge


Bring a large pot of water to the boil.
Add the penne.

Cut the broccoli into pieces. The florets into… well… florets. And the stem into fries the size of the penne.
Add the broccoli to the pot for the last 3 minutes of the cooking time of the penne.

Before straining, take half a cup of the water out, which you can use to thin the sauce if needed.
Strain the penne and broccoli. Place it back in the hot pan.
Add the cream, Gouda and Gorgonzola. Stir well to melt the cheese. Add some of the pasta water in case the sauce needs thinning.
Mozzarella has the tendency to clump together when melted too far. Therefore: just before serving, stir in the mozzarella.