Crusty pasta & broccoli bake

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Results 41-48

• Scabs

  03 February 2011

  Scabs rated and commented on this recipe

  

  I found this to be very tasteless. Needs a lot more flavours added.

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• charley guest

  19 July 2011

  charley guest rated and commented on this recipe

  

  Absolutely gorgeous recipe! Really tasty, followed the recipe exactly and it turned out great! I would maybe add a bit more French mustard, and more breadcrumbs too. This is just my personal preference though. This will definitely be a favourite from now on.

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• tryn

  17 May 2012

  tryn rated and commented on this recipe

  

  Simple to make, no fuss and tasted delicious, will definitely make again

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• Pastafarian

  26 July 2012

  Pastafarian commented on this recipe

  Very nice indeed. As has previously been suggested I used yoghurt instead of the creme fraise. I also used half broccoli/half cauliflower and added some mushrooms as they happened to be handy. I found using the stock cube made a much lighter (almost dauphinoise) sauce rather than my "normal" gravy base (made using yeast extract) which may have overwhelmed it and baked the dish in a fan assisted electric oven for 20 minutes @ 180. I'll definitely be doing this one again.

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• Dee

  12 November 2012

  Dee commented on this recipe

  Used 300g of broccoli, 300 ml creme fraiche, slightly less pasta, maybe 350g, a cheddar and gruyere mix, and baked on gas mark 5 for 20 mins, rather than grilled. I might boil the pasta and veg in water with a stock cube rather than just salt next time, just to increase the depth of flavour, but my meat eating family still polished off their plates, and my veggie status didn't draw looks of pity for once. I served decent enough portions with a small tricolore salad, but this served way more than 4! I could have easily halved this.

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• Ceri

  16 January 2013

  Ceri commented on this recipe

  Delicious, a big hit with us! Really tasty sauce because of stock and herbs in it. I didn't put the full amount of water in, still a great sauce. Not dry, even warmed up next day. I will try half broccoli, half cauliflower next time as I think it would add to it. Lush, as my daughter described it!

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• lauradickson

  12 February 2013

  lauradickson rated and commented on this recipe

  

  I didn't have as much success with this one. It turned out rather gloopy, but that could be down to the fact that I used gluten free small pasta spirals instead of penne, as I didn't have any. I also used unsweetened greek yoghurt instead of creme fraiche. It tasted a bit bland, and the gluey consistency was not very appetising. I would maybe make it again with creme fraiche and add more mustard and strong cheddar as some other people have suggested.

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• paulajones

  21 March 2013

  paulajones rated and commented on this recipe

  

  I agree with other reviews - more broccoli, less pasta. Otherwise it was lovely.

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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

Ready in 20 mins

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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