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
- Cook pasta - together with onion - according to packet instructions.
- Add broccoli florets during last three minutes of cooking.
- Drain, reserving about one-and-a-half cups of cooking water.
- Return water to saucepan. Add stock cube and cornflour and whisk to dissolve.
- Whisk in mustard and sour cream. Bring to boil.
- Stir in pasta and vegetables, grated cheddar cheese and parsley.
- 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.