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Crusty pasta and broccoli bake in a dish

Crusty pasta & broccoli bake

A star rating of 4.3 out of 5.116 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 20 mins
  • Easy
  • Serves 4

Try our vegetarian pasta bake for a super fast veggie dish that's on the table in 20 minutes. Penne and broccoli are baked until golden in a quick creamy sauce

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal652
fat25g
saturates11g
carbs88g
sugars0g
fibre5g
protein24g
salt1.98g
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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 (or vegetarian alternative)
  • 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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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Overall rating

A star rating of 4.3 out of 5.116 ratings
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