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Prep Time
45 min
Cuisine
British
For this yummy veggie pasta bake, you'll make a creamy, cheesy béchamel sauce before stirring together tender broccoli, cherry tomatoes and pasta shells and baking till gorgeously golden. Everyone will love the simple flavour and the crunchy pumpkin seed crumb on top!
Prep Time
45 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 | 618 kJ 147 kcal |
3375 kJ 802 kcal |
Fat of which saturates |
4.9 g 2.7 g |
26.5 g 14.9 g |
Carbohydrate of which sugars |
18.4 g 2.1 g |
100.3 g 11.5 g |
Fibre | 2.4 g | 13.3 g |
Protein | 7.7 g | 41.9 g |
Salt | 0.58 g | 3.16 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 conchiglie pasta to a large pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 4 min
Meanwhile, reboil the kettle
Cut the broccoli into small florets
After 4 min add the broccoli florets and cook for a further 4 min or until just cooked
Once done, drain and transfer to a plate (or keep in the colander!), reserve the pan
Meanwhile, grate the cheddar cheese
Tear the mozzarella into rough bite-sized pieces
Peel and finely chop (or grate) the garlic
Dissolve the vegetable stock cube[s] in 50ml [80ml] boiled water
Tip: for a lower salt option, use half the stock cube
Add 400ml [800ml] milk to the stock – this is your creamy stock
Melt 40g [80g] butter in your reserved pot over a medium heat
Once melted, add 40g [80g] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux
Gradually whisk the creamy stock into the roux, a little at a time and cook for 5 min or until a smooth, thick sauce remains
Season with a pinch of salt and pepper – this is your béchamel sauce
Meanwhile, combine the panko breadcrumbs, pumpkin seeds and half the grated cheddar with a drizzle of olive oil and pinch of salt and pepper
Return the cooked pasta and broccoli to the pan with the béchamel sauce
Add the cherry tomatoes, chopped garlic, torn mozzarella and the remaining grated cheddar to the pan and give everything a good mix up
Transfer everything to an oven-proof dish and top with the cheesy breadcrumbs
Put the dish in the oven and cook for 20-25 min or until bubbling and golden
Meanwhile, combine the balsamic vinegar with 2 tbsp [4 tbsp] olive oil – this is your balsamic dressing
Once done, remove the pasta bake from the oven and leave to stand for 5 min before serving
Serve the simple broccoli & cherry tomato pasta bake with the baby leaf salad to the side
Drizzle the salad with the balsamic dressing
Enjoy!