This Broccoli Pasta Bake recipe will change the way you make pasta bake forever. Here I also show you how to prep and cook broccoli in the most delicious way imaginable! Chris x
FULL RECIPE POST: https://www.dontgobaconmyheart.co.uk/broccoli-pasta-bake/
Broccoli Pasta Bake | Serves 4
🍴INGREDIENTS🍴
300g / 10.6oz Rigatoni, (or short cut pasta of choice)
2 cups / 500ml Milk, at room temp
1 cup / 250ml Vegetable Stock
1 cup / 100g Gruyere, grated
1 cup / 100g Cheddar, grated
3 tbsp Butter
3 tbsp Flour
1 medium sized head of Broccoli, sliced into bite sized florets (weight of broccoli approx 12oz/350g before diced)
1 small-medium Red Onion, peeled & sliced into strips
1 clove of Garlic, peeled & finely diced
1 tbsp Wholegrain Mustard
1/4 tsp Ground Nutmeg
1 slice of Bread, pulsed into crumbs (see notes)
Olive Oil/Oil Spray, as needed
Salt & Black Pepper, to taste
🍴METHOD🍴
Add broccoli and onion to baking dish with a good drizzle of oil and a hefty pinch of salt and pepper. Use your hands to combine, then roast in the oven for 15-20mins, or until the broccoli is lightly charred and fork tender. Give it a mix half way.
Meanwhile, place pasta in salted boiling water and cook until al dente. Pasta should be a touch hard still, if it's fully cooked it'll come out sloppy when baked.
Add butter and garlic to a large pan over medium heat. Stir in flour until a paste forms, then gradually add in milk, whisking as you go to avoid lumps. Whisk in veg stock and simmer for a few mins until the sauce thickens slightly.
Stir in mustard, nutmeg and a good pinch of salt and pepper, then add in the broccoli/onion. Add in cheese then stir in drained pasta. Pour everything back into the baking dish and level off with a wooden spoon.
Top with breadcrumbs and more salt and pepper, then liberally spray with oil. Bake in the oven for 20mins, or until the breadcrumbs and golden all across the top.
As always, for full nutrition, guidance and recipe notes head to the full blog post: https://www.dontgobaconmyheart.co.uk/broccoli-pasta-bake/
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