Broccoli Pasta Bake
- 250 grams Penne
- 400 grams Broccoli
- 2 red Bell pepper
- 2 onions
- 1 garlic
- 2 tablespoons butter
- 1 tablespoon Pastry flour
- 200 milliliters instant Vegetable broth
- 200 milliliters milk
- 100 grams Crème fraiche
- 100 grams freshly grated Parmesan
- 1 pinch freshly grated Nutmeg
- 1 tablespoon chopped parsley
- Fat (for the pan)
Cook the pasta in plenty of boiling salt water until al dente.
Rinse the broccoli and divide into florets. Peel the stalks and cut into small cubes. Blanch the broccoli in boiling salt water for 2-3 minutes. Remove from the water and rinse in cold water. Drain well. Rinse the peppers, cut into quarters and cut into small pieces. Rinse the pasta in cold water and drain well.
Peel the onions and garlic. Chop the onions. Saute the onions in melted butter until soft. Squeeze the garlic and add to the pan. Sprinkle with flour and saute. Pour in the broth and milk, stirring constantly. Bring to a boil. Stir in the creme fraiche and 70 grams (approximately 2.5 ounces) of parmesan. Season with salt, pepper and nutmeg.
Spread the pasta, broccoli and peppers in a greased baking dish. Pour the sauce on top and sprinkle with the remaining parmesan. Bake for 20-25 minutes at 200°C (approximately 400°F). Serve sprinkled with parsley.