Broccoli Pasta Grill
This recipe works in combination with: Grilled Vegetable Salad, Red Pepper & Goats Cheese Salad, Spiced Vegetables with Couscous, Tomato & Goats Cheese Omelette.
A cheesy pasta grill with broccoli and a hint of English mustard.
Ingredients
- 50g of cheddar cheese, grated
- 1/2 small head of broccoli, cut into small florets
- 50g of value pasta shapes
- 150ml of milk
- 1 tbsp margarine/butter
- 1/2 tsp dried mixed herbs
- 1/2 tsp English mustard
- 1 tbsp plain white flour
- Serves: 1
- Course: Lunch
- Preparation time: 5 mins
- Cooking time: 20 mins
- Price per person: £0.80
- Store cupboard: Basic
- Calories per serving: 496
- 5-a-day per serving: 1.3
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Method
- Preheat the grill to high. Cook the pasta according to the packet instructions. Add the broccoli to the boiling water 5 minutes before the pasta is ready. Drain and set aside.
- To make the white sauce, melt the margarine/butter in a large saucepan. Stir in the flour and cook over a medium heat for 1 minute. Turn down the heat and add only as much milk as the mixture can absorb to make a slightly smoother paste. Work the paste to a smooth and glossy consistency before adding a little more milk. Repeat until the paste has a creamy consistency. Gradually stir in the remaining milk. Turn up the heat and simmer, stirring constantly, until the sauce develops a thicker consistency. Stir in the mustard, mixed herbs and half the cheese. Add the pasta and broccoli and mix well. Season to taste with salt and pepper.
- Spoon the mixture into an ovenproof dish. Sprinkle on the remaining cheese and grill for 5 minutes or until the top is a golden and bubbling.
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