Green Cheesy Pasta Bake by Elizabeth Hewson

In Lizzies words… “ I always find green food to be virtuous, even if it is covered in a cheesy cream sauce. This pasta bake straddles a mac n’ cheese and a cauliflower cheese, butis packed with the good stuff. The base is a mountain of greens in the form of broccoli, spinach and parsley. The sauce is also bolstered with a nourishing broth. I like to use GOOD BONES Chicken Broth for added nutrients, but a good veggie broth also works. It’s a firm family favourite here as it feels a little more grown up than a standard mac n’ cheese, yet appeals to my 3-year-old toddler who affectionally calls it “hulk pasta”. It’s all about the marketing spin.

Use whatever short pasta you like. I used my Pipette which was perfect for catching the sauce in its curves and crevices. I like the Italian provolone cheese but a good sharp cheddar or funky taleggio works well too. If you want something extra cheesy, mozzarella is a good option.”

INGREDIENTS

1/4 bunch of parsley

400 g broccoli

60 g butter

6 spring onions, white and green part thinly sliced

2 garlic cloves, sliced

2 tbs plain flour

300ml GOOD BONES Chicken Broth or NO BONES Vegetable Broth

500ml milk

Salt and pepper

2 cups spinach

400 g short pasta such as pipette, shells, fusilli

100 g Parmigiano Reggiano, grated

150 g provolone or other melty cheese such as cheddar, grated

Zest of 1 lemon

50 g breadcrumbs (optional)

METHOD

  • Preheat oven to 180 C (160FF)

  • Finely slice stalk of parsley, set leaves aside. Peel broccoli stem and finely slice that too, reserving florets for later.

  • In a large saucepan, melt butter over medium heat. Add spring onions, parsley stalk, broccoli stem and garlic, stirring regularly, for 5 minutes or until softened.

  • Stir in flour and cook for 1 minute. Slowly pour in milk, whisking continuously until combined, then follow with Broth. Simmer for 10 minutes, or until thickened, stirring regularly.

  • Meanwhile bring a large pan of water to a rapid boil. Season generously and cook pasta for 5-6 minutes. You want to it to still have a good bite to it as it will continue to cook in the oven.

  • Finely chop broccoli top (florets) and throw that in the water in the last minute of cooking. Drain pasta and broccoli and tip back into saucepan. Set aside.

  • When the sauce thickness passes the back of the spoon test -which means dipping your spoon into your sauce and drawing a finger through it. Does the sauce wipeclean, leaving an open space through your line? Once it does, remove the pan from the heat and stir through most of the grated cheese, leaving a good handful for the top of the pasta bake.

  • Pour sauce into your blender along with baby spinach, parsley leaves (you may need to work in batches). Blitz until smooth, you should have a lovely thick green sauce. Season sauce with salt and pepper along with zest of one lemon.

  • Tip sauce into saucepan with pasta and broccoli. Forcefully stir to coat. Tip into a baking dish and even out.

  • Combine remaining cheese with breadcrumbs in a small bowl and drizzle with olive oil. Sprinkle over pasta.Give it an extra kiss of olive oil, then bake for 25-30 minutes or until golden, crisp and bubbling.

  • Leave to stand for 10 minutes before serving.

Undivided Food