Crusty penne and broccoli

Jan Bilton

Ingredients

250 g	Penne pasta (Main)
1	Red onion
300 g	Broccoli (Main)
1	Vegetable stock
1 Tbsp	Cornflour
2 tsp	Dijon mustard
150 g	Sour cream
100 g	Cheddar cheese
¼ cup	Parsley
¼ cup	Breadcrumbs
¼ cup	Parmesan cheese
½ tsp	Dry mixed herbs

Directions

1. Cook pasta - together with onion - according to packet instructions.
2. Add broccoli florets during last three minutes of cooking.
3. Drain, reserving about one-and-a-half cups of cooking water.
4. Return water to saucepan. Add stock cube and cornflour and whisk to dissolve.
5. Whisk in mustard and sour cream. Bring to boil.
6. Stir in pasta and vegetables, grated cheddar cheese and parsley.
7. Pour into a baking dish. Sprinkle with breadcrumbs and parmesan. Grill until golden.

Chef's tips

• A diced red pepper can also be added to the mixture before baking.
• Cheddar cheese can be substituted with Blue Vein.