Cheesy Broccoli Pasta Bake
Bring back this kids' classic, better than ever. You'll add Tenderstem broccoli and pasta to a classic cheesy sauce, before baking topped with crunchy breadcrumbs and pumpkin seeds. Toss together a quick salad, and dinner is served.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Flour, Milk, Pepper, Salt, Olive oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle
Add your tortiglioni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat and cook for an initial 4-5 min
Reboil half a kettle
Meanwhile, chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely
Peel and finely chop (or grate) your garlic
Grate your cheddar cheese
After an initial 4-5 min, add your Tenderstem broccoli to the tortiglioni and cook for a further 3-4 min or until everything is cooked with a slight bite
Once cooked, drain and return to the pot
Heat a large, wide-based pan (preferably non-stick) with 20g [30g] [40g] butter over a medium heat
Once the butter has melted, add the sliced leek[s] and cook for 5-6 min or until softened, then add the chopped garlic and cook for a further 1 min
Dissolve your vegetable stock mix in 100ml [150ml] [200ml] boiled water and add 250ml [375ml] [500ml] milk – this is your creamy stock
Add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to the pan and stir with a wooden spoon for 1-2 min
Gradually whisk in the creamy stock and cook for 5 min or until a smooth, thick sauce remains
Once thick, stir through the grated cheddar cheese, half your grated Italian hard cheese (save the rest for later!) and your Dijon mustard (not a mustard fan? Go easy!) – this is your cheese sauce
Combine the remaining grated Italian hard cheese with your panko breadcrumbs, pumpkin seeds and a pinch of salt and pepper – these are your cheesy breadcrumbs
Add the drained tortiglioni & Tenderstem to the cheese sauce and stir it all together
Transfer to an oven-proof dish and top with the cheesy breadcrumbs
Put the dish in the oven for 10-15 min or until golden and bubbling
Meanwhile, combine your cider vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt in a large bowl – this is your dressing
Wash your salad, then pat it dry with kitchen paper
Add the salad to the dressing and gently mix together – this is your dressed salad
Once done, remove the dish from the oven and leave to stand for a few min before serving (this helps the flavours to develop and makes it easier to serve!) – this is your cheesy broccoli pasta bake
Serve with the dressed salad to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, mustard, nut, peanut, sesame, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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