Crusty pasta & broccoli bake

Crusty pasta & broccoli bake

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(37 ratings)

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Cooking time

Ready in 20 mins

Skill level

Easy

Servings

Serves 4

Super-fast veggie dish, on the table in 20 minutes

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
652
protein
24g
carbs
88g
fat
25g
saturates
11g
fibre
5g
sugar
0g
salt
1.98g

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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Method

  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.

Recipe from Good Food magazine, May 2005

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Comments

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julie100's picture

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

scheri's picture

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

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