Broccoli Pasta Gratin
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
741
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 741 cal. | (35 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 113.9 μg | (190 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 538 mg | (13 %) | ||
| Calcium | 314 mg | (31 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 19.1 g | |||
| Uric acid | 144 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams tubular pasta (such as maccheroncini)
- salt
- 250 grams Broccoli
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 200 milliliters Whipped cream
- 250 milliliters Vegetable broth
- 120 grams grated Cheese (such as Cheddar or Emmentaler)
- 200 grams Corn kernel
- freshly ground peppers
- Nutmeg
Preparation steps
1.
Cook the pasta in boiling salt water until al dente. Drain well. Rinse the broccoli and blanch in salt water for about 2 minutes. Rinse in cold water and drain well.
2.
Melt the butter in a pan. Stir in the flour and gradually stir in the cream. Stir in the broth. Let the sauce simmer for about 5 minutes until creamy.
3.
Preheat the oven to 180°C (approximately 350°F).
4.
Remove the sauce from the heat, stir in half of the cheese and the corn. Season with salt, pepper and nutmeg. Mix in the broccoli and pasta. Spread the mixture in a baking dish. Sprinkle with the remaining cheese. Bake for 35 minutes, until golden brown. Serve immediately.
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