WHAT TO EAT TONIGHT

Cheese and broccoli bake

A vegetarian winter warmer guaranteed to please

Posted

Added on

A vegetarian winter warmer guaranteed to please

Posted

  • SERVES 4
  • PREPARATION TIME 10 minutes
  • COOKING TIME 35 minutes
  • 300g macaroni
  • 50ml light olive oil
  • 50g plain flour
  • 100g spinach
  • 60g gruyere cheese, grated (or vegetarian alternative)
  • 200g tenderstem broccoli, cut into thirds
  • 1 onion, finely chopped
  • 550ml semi-skimmed milk
  • 60g vintage cheddar, grated
  • 40g fresh breadcrumbs
  1. Preheat the oven to 200ºC/fan 190ºC/gas mark 6.
  2. Bring a large pan of salted water to the boil over a high heat. Add the macaroni and cook for eight minutes or until it still has some bite (al dente). For the last two minutes, add the broccoli, then drain and rinse under cold water to refresh. Cover with damp kitchen paper.
  3. Meanwhile in another large deep saucepan, warm the olive oil over a medium heat. Add the onion and gently fry for 10 minutes or until soft. Add the flour, turn up the heat slightly and cook for two to three minutes, stirring, until the flour turns a little darker and smells biscuity.
  4. Turn the heat to low, then slowly add the milk, whisking all the time with a balloon whisk. Turn the heat to medium and stir until the mix thickens and boils gently. Add the spinach and half the grated cheeses. Stir until the spinach wilts and the cheese melts.
  5. Add the pasta and broccoli, season to taste, then pour into a 1.5 litre ovenproof dish. Mix the rest of the cheese with the breadcrumbs, then use to top the macaroni. Bake for 20 to 25 minutes until the top is deep golden brown and the sauce is bubbling. Serve with a green salad, if you like.

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Tagged in:
Cheese
Vegetarian
Entertaining

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