Crunchy Pasta and Broccoli Bake Recipe

Name: Crunchy Pasta and Broccoli Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); ¼ cup torn fresh parsley; 4 tablespoons breadcrumbs; ½ teaspoon dried herbs

Servings: persons

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)
¼ cup torn fresh parsley
4 tablespoons breadcrumbs
½ teaspoon dried herbs

1
In a big pot boil the pasta, onion and broccoli stalk for 7 minutes.
2
Add the florets and cook for another 3 minutes.
3
Remove 400ml of the cooking water and drain the rest away.
4
Return the reserved water to the pan and dissolve the stock cube in it.
5
Whisk in the mustard and creme freche.
6
Bring to the boil and add the pasta and veg mix with half the cheese.
7
Mix well.
8
Turn into an ovenproof dish, top with the remaining cheese and then the breadcrumbs and place under a hot grill until brown and bubbly.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 400 g penne pasta, 1 red onion, chopped, 250 g broccoli, stalk and stem chopped, 1 vegetable stock cube, and more.

Yes, Crunchy Pasta and Broccoli Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crunchy Pasta and Broccoli Bake

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