Broccoli Pasta Bake
by Tavolino
A hearty and creamy bake with broccoli, pasta, and a savory cheese crust, perfect for a simple and satisfying dinner.
Ingredients
- Broccoli approx. 650 g
- Fusilli 400 g
- Vegetable broth 400 ml
- Heavy cream 200 ml
- Emmental cheese 100 g
- Parmesan 50 g
- Onions 50 g
- Celery 1 stalk
- Garlic clove 1
- Clarified butter 50 g
- Flour 2 tbsp
- Mustard 1 tsp
- Salt 1 pinch
- Freshly ground black pepper 1 pinch
- Nutmeg 1 dash
Preparation
- 1
Preheat the oven to 200 °C top/bottom heat.
- 2
Cut the broccoli (650 g) into small florets and dice the stalk.
- 3
Finely dice the onions (50 g), slice the celery (1 stalk), and finely mince the garlic clove (1).
- 4
Cook the fusilli (400 g) in salted water until al dente.
- 5
Add the broccoli to the pasta for the last 4 minutes, then drain everything.
- 6
Heat the clarified butter (50 g) in a pot and sauté the onions, celery, and garlic until translucent.
- 7
Stir in the flour (2 tbsp) and cook briefly.
- 8
Deglaze with the vegetable broth (400 ml) and heavy cream (200 ml), stirring vigorously.
- 9
Let the sauce simmer for 5 minutes.
- 10
Stir in the mustard (1 tsp) and season to taste with salt, black pepper, and nutmeg (1 dash).
- 11
Stir half of the Emmental cheese (100 g) into the sauce until melted.
- 12
Place the pasta and broccoli in a baking dish and mix with the sauce.
- 13
Sprinkle the remaining Emmental and the Parmesan (50 g) over the bake.
- 14
Bake the casserole in the oven for 20 minutes until golden brown.