Dry toast the pinenuts in a non-stick pan or under the grill. Turn them now and then until they go a nice golden brown colour. Set aside.
Cook the broccoli and zucchini slices in a pot of boiling water for about 5 minutes. Remove the vegetables, drain well and keep them warm in a large bowl. Using the same water, cook the pasta according to the package instructions - pasta should be 'al dente'.
At the same time, slowly heat up the cream cheese in pan. Stir in the milk. Add the chopped basil and mushrooms and cook it altogether for 2-3 minutes. Gently stir in the crumbled blue cheese and season with salt & pepper.
Drain the pasta well and add it to the vegetables in the bowl. Pour over the sauce and add the pinenuts. Toss it all together gently. Garnish with sprig of basil and serve together with mixed salad.