Broccoli & Mushroom Pasta

1. Heat 1 tablespoon of oil in a large saucepan and gently fry the leek and garlic for 5 minutes.
2. Add the vegetable stock and season with pepper and salt and continue to cook over a moderate heat for a few minutes, before stirring in the cottage cheese and the Parmesan cheese.
3. Mix all the ingredients together in a blender and set aside.
4. Heat the remaining oil in the saucepan and gently cook the mushrooms for a few minutes before adding in the blended ingredients.
5. Increase the heat and then add in the Green Isle Broccoli, squeeze in some lemon juice, cover and cook for another 5 minutes.
6. Meanwhile cook the pasta separately and mix in when ready.
7. Serve with some freshly grated Parmesan cheese.

Cooking for 2:

Complete the recipe to the sauce stage, freeze half and then continue with half of the remaining ingredients.