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Prep Time
30 min
Cuisine
British
"Cheesy pasta come at me! You'll add Tenderstem broccoli, pasta and leeks to a classic cheesy sauce and top it with crunchy breadcrumbs and pumpkin seeds. It tastes unreal!"
Prep Time
30 min
Cuisine
British
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 658 kJ 156 kcal |
2564 kJ 609 kcal |
Fat of which saturates |
4.9 g 2.5 g |
19.3 g 9.7 g |
Carbohydrate of which sugars |
19.5 g 2.7 g |
75.9 g 10.3 g |
Fibre | 2.8 g | 11.1 g |
Protein | 7.9 g | 30.7 g |
Salt | 0.3 g | 1.18 g |
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.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Add the tortiglioni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the tortiglioni for an initial 4-5 min
Meanwhile, wash the leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely
Peel and finely chop (or grate) the garlic
After an initial 4-5 min, add the Tenderstem broccoli to the tortiglioni and cook for a further 4-5 min or until everything is cooked with a slight bite
Drain and return to the pot
Heat a large, wide-based pan (preferably non-stick) over a medium heat with 20g [40g] butter
Once the butter has melted, add the sliced leeks and cook for 5-6 min or until softened
Once softened, add the chopped garlic and cook for a further 1 min
Add 1 tbsp [2 tbsp] plain flour and stir with a wooden spoon for 1-2 min
Gradually whisk in 250ml [500ml] milk and cook for 5 min or until a smooth, thick sauce remains
Whilst the sauce is thickening, grate the cheddar cheese
Once thick, stir through the grated cheddar cheese, half the grated Italian hard cheese and the Dijon mustard – this is your cheese sauce
Combine the remaining grated Italian hard cheese with the panko breadcrumbs, pumpkin seeds and a pinch of salt and pepper – these are your cheesy breadcrumbs
Add the drained pasta and Tenderstem to the cheese sauce and give it a good mix up
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 the cider vinegar with 1 tbsp [2 tbsp] olive oil and a pinch of salt in a large bowl – this is your salad dressing
Add the baby leaf salad to the dressing and gently mix together (clean hands is the best way!)
Once done, remove the dish from the oven and leave to stand for a few min before serving - this is your cheesy broccoli pasta bake
Serve with the dressed salad to the side
Enjoy!