Crusty pasta & broccoli bake

Crusty pasta & broccoli bake

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(48 ratings)

Ready in 20 mins

Easy

Serves 4
Super-fast veggie dish, on the table in 20 minutes

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal652
  • fat25g
  • saturates11g
  • carbs88g
  • sugars0g
  • fibre5g
  • protein24g
  • salt1.98g
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Ingredients

  • 400g penne or macaroni
  • 1 red onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g head broccoli, stalks chopped and florets halved
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 1 vegetable stock cube
  • 1 tsp French or German mustard
    Mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 200g pot half fat crème fraîche
  • 100g grated mature Gruyère or cheddar
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • small handful parsley leaves, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 4 tbsp fresh white breadcrumbs (or put 1 slice crustless white bread through a food processor)
  • ½ tsp dried mixed herbs or thyme

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.

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Comments, questions and tips

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nick1956jarvis
26th Jul, 2012
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.
jacquiwell
17th May, 2012
4.05
Simple to make, no fuss and tasted delicious, will definitely make again
charleyguest
19th Jul, 2011
5.05
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
3rd Feb, 2011
2.05
I found this to be very tasteless. Needs a lot more flavours added.
julie-cook
14th Oct, 2010
5.05
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
18th Aug, 2010
5.05
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
14th Aug, 2010
5.05
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
16th Jul, 2010
3.05
Nice - though thought sauce was a little liquid.
franni_wynne
4th Jun, 2010
4.05
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
7th Oct, 2009
4.05
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.

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