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
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (gluten, milk, celery, sulphites)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
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
4
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
5
Meanwhile, combine the panko breadcrumbs, pumpkin seeds and half the grated cheddar with a drizzle of olive oil and pinch of salt and pepper
6
Return the cooked pasta and broccoli to the pan with the béchamel sauce
Add the cherry tomatoes,chopped garlic, torn mozzarella and the remaininggrated 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
7
Meanwhile, combine the balsamic vinegar with 2 tbsp [4 tbsp]olive oil – this is your balsamic dressing
8
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