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Simple Broccoli & Cherry Tomato Pasta Bake

Simple Broccoli & Cherry Tomato Pasta Bake

Rating
4rating out of 5

(912 reviews from our customers)

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

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Ingredients
For 2 people (double for 4)
Conchiglie
200g conchiglie †
Broccoli
1 broccoli
garlic-clove
2 garlic cloves
Mozzarella-ball
125g mozzarella †
Cheddar-cheese
40g mature cheddar †
Cherry-tomatoes
250g cherry tomatoes
Panko breadcrumbs edit
30g panko breadcrumbs †
mixed-leaf-salad
50g baby leaf salad
Pumpkin Seeds
15g pumpkin seeds
vegetable stock cube (new5/18)
1 vegetable stock cube †
Balsamic-vinegar
1 balsamic vinegar sachet (15ml) †
You Will Need
Oven-proof dish, butter, flour, milk, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 200g conchiglie<span class="strong">†</span>
  • 1 broccoli
  • 1 garlic clove
  • 125g mozzarella ball<span class="strong">†</span>
  • 40g cheddar cheese<span class="strong">†</span>
  • 250g cherry tomatoes
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 50g baby leaf salad
  • 1 bag of pumpkin seeds (15g)
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
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
*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.
Ingredients contain
200g conchiglie
semolina of durum wheat (gluten), water
1 broccoli
broccoli(100%)
1 garlic clove
garlic
125g mozzarella ball
pasteurised cows milk, salt, microbial rennet, citric acid
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
250g cherry tomatoes
cherry tomatoes
30g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
50g baby leaf salad
mixed salad
1 bag of pumpkin seeds (15g)
pumpkin seeds
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
Allergens
  • 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 Simple Broccoli & Cherry Tomato Pasta Bake

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 Simple Broccoli & Cherry Tomato Pasta Bake

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 Simple Broccoli & Cherry Tomato Pasta Bake

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 Simple Broccoli & Cherry Tomato Pasta Bake

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 Simple Broccoli & Cherry Tomato Pasta Bake

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 Simple Broccoli & Cherry Tomato Pasta Bake

Return the cooked pasta and broccoli to the pan with the béchamel sauce

Add the cherry tomatoes, chopped garlictorn 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

 

 

7 All-In-One Broccoli & Cherry Tomato Pasta Bake

Meanwhile, combine the balsamic vinegar with 2 tbsp [4 tbsp] olive oil – this is your balsamic dressing

 

8

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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!

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