Veggie pasta bake recipe for 6 - 8 people, takes only 30 mins; recipe has milk, garlic clove, bay leaf, pasta, broccoli, butter, plain flour, nutmeg, mustard, parsley and cheese.
Broccoli pasta bake
Course: Veggie pasta bake
Servings
6 - 8
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 2 garlic cloves, bashed
- Milk: 1l milk
- Pasta: 500g dried pasta
- Parsley: small bunch parsley, roughly chopped
- Butter: 75g butter
- Bay Leaf: 2 bay leaves
- Mustard: 1 tsp mustard powder
- Cheese: 200g cheese, grated (cheddar, Parmesan, Gruyere, or a mixture)
- Broccoli: 350g broccoli, in small florets
- Nutmeg: a little freshly grated nutmeg
- Plain Flour: 75g plain flour
Directions
- Bring the milk, garlic and bay leaves to the boil in a small saucepan, then remove from the heat and leave to infuse. Cook the pasta to al dente following pack instructions (if you're freezing, cook for 1 min less), adding the broccoli for the final 2 mins. Drain.
- Strain the milk into a jug. Heat the butter in the pan until foaming then stir in the flour for 1 min. Add the milk a little at a time, stirring or whisking constantly to remove any lumps. Bubble for 1-2 mins, stirring constantly until you have a thick, lump-free sauce.
- Remove from the heat and stir in some nutmeg, the mustard powder, parsley, three-quarters of the cheese and seasoning. Combine with the pasta and broccoli and transfer to one large, or individual, heatproof dishes. Scatter over the remaining cheese and cool and freeze for up to three months, or heat the grill to high and cook for 2-3 mins until golden and bubbling. If frozen, defrost in the fridge overnight, then cook at 200C/180C fan/gas 6 for 30-40 mins until piping hot.
