Crusty Penne & Broccoli

A diced red pepper can also be added to the mixture before baking.

250g penne
1 red onion, diced
300g broccoli florets
1 vegetable stock cube
1 tablespoon cornflour
2 teaspoons Dijon-style mustard
150g sour cream
100g tasty cheddar or blue vein, grated
1/4 cup each: chopped parsley, fresh breadcrumbs, grated Parmesan cheese
1/2 teaspoon mixed dried herbs

Cook the pasta — together with the onion — according to the packet instructions. Add the broccoli florets during the last 3 minutes of cooking. Drain, reserving about 1 1/2 cups of the cooking water.

Return the water to the saucepan. Add the stock cube and cornflour and whisk to dissolve. Whisk in the mustard and sour cream. Bring to the boil. Stir in the pasta and vegetables, cheddar cheese and parsley.

Pour into a baking dish. Sprinkle with the breadcrumbs and Parmesan. Cook under a preheated grill, until golden. Serves 4.


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