Crunchy Pasta and Broccoli Bake
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 400 g penne pasta
- 1 red onion, chopped
- 250 g broccoli, stalk and stem chopped
- 1 vegetable stock cube
- 1 teaspoon Dijon mustard
- 200 g creme fraiche
- 100 g mature cheese, grated (try gruyere or cheddar)
- 1⁄4 cup torn fresh parsley
- 4 tablespoons breadcrumbs
- 1⁄2 teaspoon dried herbs
directions
- In a big pot boil the pasta, onion and broccoli stalk for 7 minutes. Add the florets and cook for another 3 minutes.
- Remove 400ml of the cooking water and drain the rest away.
- Return the reserved water to the pan and dissolve the stock cube in it. Whisk in the mustard and creme freche. Bring to the boil and add the pasta and veg mix with half the cheese. Mix well.
- Turn into an ovenproof dish, top with the remaining cheese and then the breadcrumbs and place under a hot grill until brown and bubbly.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...