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Ingredients
Broccoli and Cheese Pasta
- Ingredients
- 400 grams Penne
- salt
- 500 grams Broccoli
- 4 Tbsps butter
- 2 Tbsps Pastry flour
- 200 milliliters milk
- 150 milliliters Whipped cream
- 100 grams freshly grated Cheese (such as Parmesan, Emmental, Gouda, Gruyere)
- freshly ground peppers
- freshly grated Nutmeg
- 5 Tbsps breadcrumbs
- butter (for the pan)
Cook the pasta in boiling salt water until al dente. Rinse in cold water and drain well.
Rinse and blanch the broccoli for 5 minutes in boiling salt water. Drain, rinse in cold water and drain.
In a saucepan, melt 2 tablespoons of butter and add the flour. Stir and saute. Pour in the milk and cream. Stir for 3-4 minutes and let thicken. Stir in the cheese and allow to melt. Season with salt, pepper and a pinch of nutmeg.
Heat the remaining butter in a pan and sprinkle with breadcrumbs. Toast until golden brown and remove from the heat.
Preheat the oven to 220°C (approximately 425°F).
Mix the pasta, broccoli and cheese sauce. Place in a buttered baking dish and sprinkle with the breadcrumbs. Bake in the preheated oven until golden brown. Serve hot.
(Percentage of daily recommendation)
| Calorie | 825 cal. | (39 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |