Broccoli and Pasta Bake

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Protein (g)

28.4g

Energy (kJ)

2684kJ

Energy (kcal)

641kcal

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

113.5g

10736kJ

2566kcal

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

Ingredients
Cook

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