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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vaishalikamath
7th Oct, 2009
4.05
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
22nd Sep, 2009
4.05
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
26th Aug, 2009
4.05
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
25th Mar, 2009
4.05
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
3rd Mar, 2009
4.05
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.
tricia2008
24th Feb, 2009
1.05
This smelled lovely while I was cooking it, was edible but not great, dogs had over half of it, I won't be making this again, first recipe off this site that hasn't been a winner
caraclinch
13th Nov, 2008
4.05
This was really nice when it had just been cooked but dried out a lot in the fridge and wasn't great reheated.
amcoop
4th Sep, 2008
5.05
Simple to cook recipe that makes a wonderful dinner!! Freezes well, although I have to fight hubby for the leftovers! Cook this often.
hambyhugh
6th Aug, 2008
Not bad! Although, next time I will use extra mature cheddar and english mustard to give it more of a kick.
sybbie
29th Jul, 2008
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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