Broccoli Pasta Bake

Ingredients (check list):

• 300g / 10.6oz Rigatoni (or short cut pasta of choice)
• 1 small head of Broccoli, sliced into bite sized florets
• 1 small Red Onion, peeled & sliced
• 1 clove of Garlic, peeled & finely sliced
• drizzle of Olive Oil
• Salt & Black Pepper, to taste

Sauce

• 2 tbsp Butter
• 2 tbsp Flour
• 2 cups / 200g Gruyere Cheese (can sub cheddar)
• 1 cup / 250ml Milk, at room temp
• 1 cup / 250ml Vegetable Stock
• 1 heaped tsp Wholegrain Mustard
• pinch of Nutmeg
• Salt & Black Pepper, to taste

Topping

• 1 slice of Bread, pulsed into crumbs
• Olive Oil Spray
• Salt & Black Pepper

Instructions:

• Place your broccoli, onion, garlic, a good drizzle of olive oil and salt & pepper in a suitably sized baking dish and roast for 15-20mins at 200c/392f or until fork tender and lightly charred. Timings will differ depending on the size of broccoli, just keep an eye on it.
• Meanwhile, place your pasta in salted boiling water and cook until a dente.
• At the same time, melt your butter in a suitably sized pan. Add your flour, then stir into a paste. Gradually add your milk, stirring throughout, then gradually and your vegetable stock. 
• Once thickened, add your gruyere, mustard, nutmeg and seasoning, then add your broccoli, onions and garlic. Drain pasta and combine.
• Pour back into your baking dish, top with breadcrumbs, olive oil spray and seasoning and bake for 20mins at 200c/392f or until golden brown.

Quick 1 min demo!

Notes:

a) Undercooked pasta - Like mentioned in the method, you want to boil the pasta until it's just al dente. Anymore and it'll turn sloppy when baking.

 

b) Calories - based on using 1 tbsp worth of olive oil to coat the broccoli/onions and 10 sprays on the breadcrumb topping.
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