Broccoli Pasta Bake
Broccoli Pasta Recipe
The heat of the chili adds a kick to this dish but is also cooled down by the cucumber.
By: Isabel Robson
Serves: 4
Preparation: 50 minutes
Ingredients:
300ml Single cream
150g Fresh mushrooms
100g Crumbling cheese
150g Twirl pasta
100g Broccoli (frozen)
20 Black Olives (pitted)
2 Table spoons loose sweet corn (frozen)
1 tsp Fresh ginger (chopped)
1/2 Capers (chopped)
2 Garlic cloves (chopped)
1 Onion shallot (chopped)
1 Red chili (chopped)
5 tsp Olive oil
1/2 Cucumber
Serves: 4
Preparation: 50 minutes
Ingredients:
300ml Single cream
150g Fresh mushrooms
100g Crumbling cheese
150g Twirl pasta
100g Broccoli (frozen)
20 Black Olives (pitted)
2 Table spoons loose sweet corn (frozen)
1 tsp Fresh ginger (chopped)
1/2 Capers (chopped)
2 Garlic cloves (chopped)
1 Onion shallot (chopped)
1 Red chili (chopped)
5 tsp Olive oil
1/2 Cucumber
- Pre-boil pasta for 2 minutes and drain.
- Place pasta in large bowl and add olive oil.
- Add de-seeded chili, chopped onion, garlic, capers and cucumber.
- Cut mushrooms into quarters and add to the boil.
- Add olives, broccoli chunks, sweet corn and cheese.
- Stir gently and season with salt and pepper.
- Put mixture into large baking tray and pour cream over the top.
- Bake in preheated oven at 210 degrees Celsius for 40 minutes.
- Stir gently half way, it will help to keep the pasta loose.
- Check seasoning and serve hot.
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