Broccoli and Pasta Bake

Pasta, veg and cheese are a classic combination and this dish makes for a filling and warming meal that’s really quick to cook up.

Cook

mins
Difficulty
Prep

mins
serves

400 grams penne or any other shape pasta
250 grams broccoli florets cut in half stalks finely chopped
10 grams Knorr Vegetable Stock Cube
250 ml cheese sauce
200 ml milk
100 g grated Gruyère Swiss or Cheddar cheese (or a similar vegetarian alternative)
handful parsley chopped
4 tablespoons parsley chopped
1/2 teaspoon dry thyme or oregano

NUTRITIONAL INFORMATION

Amount per serving

Energy (kcal)

641kcal

Energy (kJ)

2684kJ

Protein (g)

28.4g

Carbohydrate incl. fibre (g)

85.6g

Carbohydrate excl. fibre (g)

81.9g

Sugar (g)

5.7g

Fibre (g)

3.8g

Fat (g)

20.4g

Saturated fat (g)

10.2g

Unsaturated fat (g)

8.5g

Monounsaturated fat (g)

5.5g

Polyunsaturated fat (g)

2.8g

Trans fat (g)

0.0g

Cholesterol (mg)

51mg

Sodium (mg)

1076mg

Salt (g)

2.69g

Vitamin A (IU)

2757IU

Vitamin C (mg)

64.3mg

Calcium (mg)

484mg

Iron (mg)

2.52mg

Potassium (mg)

556mg

Total

2566kcal

10736kJ

113.5g

342.6g

327.6g

22.9g

15.0g

81.8g

40.7g

34.0g

22.0g

11.3g

0.0g

203mg

4305mg

10.76g

11029IU

257.1mg

1938mg

10.08mg

2225mg

1 Boil the pasta and broccoli for about 7 minutes, drain, and reserve the liquid.
2 Dissolve the Stock Cube in 400ml of the reserved liquid, pour the prepared cheese sauce, milk, and herbs, bring to the boil and whisk in ½ cheese.
3 Stir in pasta, broccoli and parsley. Pour into shallow casserole dish, mix in remaining cheese and breadcrumbs, and bake in the oven for 10–15 minutes using the top grill. Do not let the cheese burn.