Broccoli and Cheese Pasta

A post-Christmas fridge clear out ended up with this creation. Half a head of broccoli, double cream and stilton. Spaghetti from the cupboard. A super simple supper.

Ingredients:

Double cream (about 50-100 ml a person)

Stilton (or any other cheese, as much as you have to use up!)

Broccoli (cut up into small florets)

Pasta (75g a person, gluten-free if required)

Step 1: on a medium-low heat, in a heavy bottomed pan, gently heat the double cream, along with the cheese crumbled in. Stir regularly until melted and smooth. Keep on a low heat.

Step 2: Meanwhile, cook your pasta in salted water according to the packet instructions. Four minutes before the end add your broccoli florets.

Step 3: Drain the pasta and broccoli reserving a little of the cooking water, add this all to the creamy cheesy sauce, and stir until everything is coated. Serve immediately.