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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yobullus's picture
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Really tasty great dish. Will defo cook this again

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

laura_dickson's picture
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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.

ceriborley's picture

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!

deedeem's picture

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.

nick1956jarvis's picture

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.

itrynity's picture
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Simple to make, no fuss and tasted delicious, will definitely make again

charleyguest's picture
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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.

scabs1's picture
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I found this to be very tasteless. Needs a lot more flavours added.

julie-cook's picture
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Less pasta, more broccoli, more cheese (I used Stilton) plus some chopped fried bacon for the non-veggies. I also baked rather than toasted for 15 mins at gas 6. Very good, lighter than you would expect.

judithsimpson's picture
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Further to the above comment, had leftovers the next day and tasted just as good. Left in original dish, covered with foil and baked slowly (about 170 degrees) for about 35 mins. Was concerned it looked really dry after night in fridge, but was absolutely fine.

judithsimpson's picture
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Read all of the comments first, then fiddled. Fried the onion with some left over bacon and mushrooms and used cauliflower as well as broccoli. (When eating it was pleased I did as felt all broccoli would have been too much). Cut down the amount of pasta to 300g and added more creme fraiche (almost 300g). Was concerned at first that the sauce was too thin, but after baking in the oven for 25 mins it was perfect.The only other thing I would think about changing next time would be to add the mixed herbs to the sauce rather than the topping - wasn't quite sure about that bit!

bethocallaghan's picture
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Nice - though thought sauce was a little liquid.

franni_wynne's picture
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Really yummy, although did feel like something was missing. Next time I'm going to use more broccoli and use Lancashire rather than Chedder.

vaishalikamath's picture
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The dish turned out exactly as described in the recipe. No gloopy sauch at the bottom of the dish. My 5-year-old daughter loved it. In fact, she overate, which is rather rare. :-) It was a bit bland for me, though. I will add more veggies, herbs, cheese and less pasta next time.

vaishalikamath's picture
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The dish turned out exactly as described in then recipe. No gloopy sauce at the bottom of the dish. Next time I will use more veggies, herbs and cheese, because it was a bit too bland for my taste. My 5-year-old daughter loved it, though. In fact, she overate, which is rather rare. :-)

ohnicky's picture
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This was pretty nice, but the creme fraiche and stock sauce is a bit thin, and just lacked *something*. Next time I will use a little less of the pasta water (or the whole tub of creme fraiche!) and more Gruyere or a stronger cheese.

julie.davidson's picture
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This was delicious!!! It's rare that we weould indulge in veggie food but this really was tasty. I usde mexican cheese to give a little kick and enjoyed it very much.

natalieisaflower's picture
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I´ve just finished eating this and it was beautiful!! I didn´t have any creme fraiche so I used cream cheese instead... of course it just added to the cheesy creaminess!!! Definitely recommended!!

nellyj's picture
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Thanks for above advice. I added some bacon bits and fried the onion with it first and also put in oven for 20 mins - a really lovely creamy sauce (I just put in the whole tub - think it was 300g). Def make again.

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