Crusty pasta & broccoli bake

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1. Boil the pasta, onion and broccoli stalks in plenty of lightly salted boiling water for about 7 mins, then add the florets and cook for another 3 mins. Reserve about 400ml of the water, then drain the pasta and vegetables.
2. Return the reserved water to the pan and dissolve the stock cube, whisk in the mustard and crème fraîche, then season to taste. Bring to the boil. Stir in the drained pasta, vegetables and half the cheese, mixing until melted. Stir in the parsley.
3. Heat the grill for 3 mins. Tip the pasta and vegetables into a shallow, ovenproof dish. Mix together the remaining cheese, breadcrumbs and herbs, then scatter on top.
4. Stand the dish on the base of a grill pan and grill for about 3 mins, turning if it starts to brown. Keep watching so the top doesn't start to burn or the cheese will toughen. Remove and leave to stand for 5 mins before serving.

Per serving

652 kcalories, protein 24g, carbohydrate 88g, fat 25 g, saturated fat 11g, fibre 5g, salt 1.98 g

Latest comments and suggestions

Results 1-20

• scheri

  08 November 2007

  scheri commented on this recipe

  Was there not a similar recipe to this in an earlier GF with salmon? Please advise.

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• maddie

  08 November 2007

  maddie commented on this recipe

  I didnt have any gruyere in the fridge so used stilton instead with a little cheddar - delicious.

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• lindy lou

  08 November 2007

  lindy lou rated and commented on this recipe

  

  Easy to make, and delicious! Went down well with the meat-eaters for a change... would make again, it's a crowd-pleaser served with salad.

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• charlie

  10 November 2007

  charlie commented on this recipe

  Simple dish went down a treat i think next time i will put more broccoli and less pasta very nice though

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• Fred

  13 November 2007

  Fred rated and commented on this recipe

  

  I used cheddar and it was delicious

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• Jeanathan

  15 November 2007

  Jeanathan commented on this recipe

  This was delicious. Will definitely make it again. Like Charlie I think next time I will add more broccoli.

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• Jen Milburn

  28 November 2007

  Jen Milburn rated and commented on this recipe

  

  Although I am not a vegetarian, I absolutely loved this dish. It was so simple to make and delicious to taste.

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• Susie

  01 December 2007

  Susie rated and commented on this recipe

  

  Delicious! I used half and half broccoli and cauliflower, and even my meatloving father loved this!

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• Sensana

  08 February 2008

  Sensana rated this recipe

  

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• sally

  23 March 2008

  sally rated and commented on this recipe

  

  This was delicious, I threw in a few roasted vegetables left over from the day before as well!I was really surprised that it tasted as good as it did and I baked it in the oven for twenty minutes rather than grilling, I liked the fact that the sauce was not thick and gloopy...I was worried it was going to be too thin and watery, but it came out perfect.

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• sally

  23 March 2008

  sally commented on this recipe

  I forgot to say I also used wholewheat penne, really nice!

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• Lynsey

  31 March 2008

  Lynsey rated and commented on this recipe

  

  I also baked this rather than grilling it.

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• nick's food

  16 April 2008

  nick's food rated and commented on this recipe

  

  a little more mustard for me and perhaps more creme! But a nice recipe I have cooked several times.

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• crazyfox

  17 April 2008

  crazyfox rated and commented on this recipe

  

  My Daughter turned Her nose up when I was making this, but finished it all off!. I thought it was very nice. I'm not a veggie but do enjoy veggie recipes.

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• tinkle

  21 May 2008

  tinkle rated and commented on this recipe

  

  Easy meal and delicious definately a keeper

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• Geordie Tyke

  27 May 2008

  Geordie Tyke rated and commented on this recipe

  

  Lovely recipe, I added mushrooms to it. I also baked it for 20 mins for an extra crispy taste. I used Cheddar as well and it was fine. I may change the pasta shapes, they were a little large for my 2 young kids to eat easily. Would make again, it's so easy and quick to prepare.

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• Charlotte

  14 June 2008

  Charlotte rated and commented on this recipe

  

  Great! I used brown pasta which is also good - healthier too! Veg was cooked to perfection - not too hard, not too soft!

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• Rowena

  27 July 2008

  Rowena commented on this recipe

  Could I use natural yogurt in place of half fat crème fraîche, i live near New Delhi but have not been able to find creme fraiche, (one of a few items I cannot find)!

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• jeannie

  29 July 2008

  jeannie commented on this recipe

  Lovely recipe!My husband says it's the best one yet! and he loves meat! I added leftover ham last time

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• Annabelle

  06 August 2008

  Annabelle commented on this recipe

  Not bad! Although, next time I will use extra mature cheddar and english mustard to give it more of a kick.

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http://www.bbcgoodfood.com/recipes/1932/

Your binder

Ingredients

• 400g penne or macaroni
• 1 red onion , roughly chopped
• 250g head broccoli , stalks chopped and florets halved
• 1 vegetable stock cube
• 1 tsp French or German mustard
• 200g pot half fat crème fraîche
• 100g grated mature Gruyère or cheddar
• small handful parsley leaves, chopped
• 4 tbsp fresh white breadcrumbs (or put 1 slice crustless white bread through a food processor)
• ½ tsp dried mixed herbs or thyme

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian

Ingredients

• 400g penne or macaroni
• 1 red onion , roughly chopped
• 250g head broccoli , stalks chopped and florets halved
• 1 vegetable stock cube
• 1 tsp French or German mustard
• 200g pot half fat crème fraîche
• 100g grated mature Gruyère or cheddar
• small handful parsley leaves, chopped
• 4 tbsp fresh white breadcrumbs (or put 1 slice crustless white bread through a food processor)
• ½ tsp dried mixed herbs or thyme

Per serving

652 kcalories, protein 24g, carbohydrate 88g, fat 25 g, saturated fat 11g, fibre 5g, salt 1.98 g

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