• 2 cups chopped broccoli or 2 bunches asparagus, chopped lengthways (depending on what is in season)
  • 1 C peas or green beans (depending on what is in season)
  • 1 tsp minced garlic
  • Penne pasta (for 4 people)
  • Extra grated cheese

For the sauce

  • 4 Tbsp butter
  • 4 Tbsp white flour
  • 2 C milk
  • 1 ½ C grated cheese


Boil a pot of water and gently cook the green vegetables until just tender. Drain the water and set aside.

In another pot cook enough penne pasta to serve 4. Drain and set aside once cooked.

In a pan melt the butter, and gently fry the the onion and garlic on a medium-low heat until soft. Add the flour and stir constantly for 2 minutes. Gradually add the milk, stirring constantly until the sauce starts to thicken.

Reduce the heat to low and add the grated cheese. Stir until mixed through.

Toss in the vegetables and pasta, until coated with cheese sauce.

Serve and sprinkle with extra grated cheese.