Veggie pasta bake recipe for 4 people, takes only 20 mins; recipe has penne, onion, broccoli, vegetable, mustard, creme fraiche, gruyere, parsley, breadcrumb and mixed herb.
Crusty pasta & broccoli bake
Course: Veggie pasta bake
Servings
4
servings
Prep time
20 mins
Ingredients
- Penne: 400g penne or macaroni
- Onion: 1 red onion, roughly chopped
- Parsley: small handful parsley leaves, chopped
- Vegetable: 1 vegetable stock cube
- Mustard: 1 tsp French or German mustard
- Creme Fraiche: 200g pot half fat creme fraiche
- Broccoli: 250g head broccoli, stalks chopped and florets halved
- Breadcrumb: 4 tbsp fresh white breadcrumbs (or put 1 slice crustless white bread through a food processor)
- Gruyere: 100g grated mature gruyere or cheddar
- Mixed Herb: 1/2 tsp dried mixed herbs or thyme
Directions
- 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.
- Return the reserved water to the pan and dissolve the stock cube, whisk in the mustard and creme fraiche, 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.
- 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.
- 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.
