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Broccoli Pasta Bake Recipe

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Don Quixote
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3 views2 pages

Broccoli Pasta Bake Recipe

Uploaded by

Don Quixote
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Broccoli Pasta Bake

Ingredients
 350 g pasta, penne or rigatoni (3 ½ cups)
 1 medium head of broccoli cut into florets and washed
 1 medium onion finely sliced
 40 g butter (3 tbsp)
 40 g plain flour (all-purpose flour ⅓ of a cup)
 1 pint of semi-skimmed milk
 1 tablespoon fresh thyme leaves
 1 tablespoon wholegrain mustard
 2 cloves of garlic minced
 100 g mature/sharp cheddar (1 cup) grated and divided into 70g and 30g
portions
 50 g vegetarian parmesan cheese (½ a cup) finely grated and divided
into 30g and 2og portions + more for serving
 25 g panko breadcrumbs
 ¼ teaspoon sea salt
 ¼ teaspoon freshly cracked black pepper
 1 tablespoon finely chopped parsley optional

Instructions

1. Preheat the oven to 375F.

Make The Sauce

1. Heat the butter in a saucepan. Add the chopped onion and cook over a low heat until the onion is soft, about 20
minutes should do the trick.

2. Add the flour to the onion and stir well, until you have a smooth paste.

Switch from using a wooden spoon to a whisk then start adding the milk slowly, whisking continuously.

Once all the milk has been added leave the sauce to simmer for a minute or two then whisk in 1 tablespoon of
wholegrain mustard, 2 cloves of minced garlic and 1 tablespoon of thyme leaves. Simmer again for a few minutes, the
sauce should now be silky smooth.

Whisk in 2-3 tablespoon of water from the cooking pasta.

3. Turn off the heat then add 70g of grated cheddar and 30g of finely grated parmesan. Stir well and season with
salt and black pepper.

Set aside until you're ready to use it.

Cook The Pasta

1. Cook the pasta according to the packet instructions minus 5 minutes.


About 5 minutes before it is due to be drained add the broccoli florets and cook them both together for about 5 minutes.

Drain the pasta and broccoli then tip it all into a large casserole dish.

Make The Pasta Bake

1. Pour the sauce over the pasta and broccoli and gently mix it all together.

In a small bowl mix together the panko breadcrumbs and the remaining cheddar and parmesan.

Sprinkle the cheese and breadcrumb mixture over the pasta then cover the dish loosely with kitchen foil.

Place the dish in the oven and cook for 20 minutes. Remove the foil then transfer the dish to under the grill and cook for
about 10 minutes or until the topping is golden brown and crispy and the cheese has melted.

Leave it to cool slightly then serve. If you want you can sprinkle some finely chopped parsley over the finished dish.

Notes

 Pasta - I use rigatoni, rigatoni or fusilli to make this. Any hollow pasta or pasta with ridges works well. The sauce
will fill up the hollows and stick to the ridges.

 Broccoli - Try and cut the broccoli into similar sized florets. I cut them into medium-sized florets as I don't want
the broccoli to be too mushy. I always make this with fresh broccoli but you could use frozen broccoli if you want.
Just thaw the broccoli first and dry it with kitchen paper so it's not adding too much water to the pasta bake.

 Cheese - A good mature cheddar is perfect in this but you could use gruyere if you prefer. I have made this with a
lower fat cheese with good results.

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