1. 1

   Step 1

   Preheat the oven to 200 °C top/bottom heat.

2. 2

   Step 2

   Cut the broccoli (650 g) into small florets and dice the stalk.

3. 3

   Step 3

   Finely dice the onions (50 g), slice the celery (1 stalk), and finely mince the garlic clove (1).

4. 4

   Step 4

   Cook the fusilli (400 g) in salted water until al dente.

5. 5

   Step 5

   Add the broccoli to the pasta for the last 4 minutes, then drain everything.

   Timer 4 min
6. 6

   Step 6

   Heat the clarified butter (50 g) in a pot and sauté the onions, celery, and garlic until translucent.

7. 7

   Step 7

   Stir in the flour (2 tbsp) and cook briefly.

8. 8

   Step 8

   Deglaze with the vegetable broth (400 ml) and heavy cream (200 ml), stirring vigorously.

9. 9

   Step 9

   Let the sauce simmer for 5 minutes.

   Timer 5 min
10. 10

    Step 10

    Stir in the mustard (1 tsp) and season to taste with salt, black pepper, and nutmeg (1 dash).

11. 11

    Step 11

    Stir half of the Emmental cheese (100 g) into the sauce until melted.

12. 12

    Step 12

    Place the pasta and broccoli in a baking dish and mix with the sauce.

13. 13

    Step 13

    Sprinkle the remaining Emmental and the Parmesan (50 g) over the bake.

14. 14

    Step 14

    Bake the casserole in the oven for 20 minutes until golden brown.

    Timer 20 min

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