Savor the comfort of a hearty, vegetarian gratin with our Golden Broccoli-Penne Gratin. Penne pasta and fresh broccoli are enveloped in a light, creamy sauce, topped with a savory cheese crust, and baked to perfection. This dish promises a delightful crunch with every bite and can be served straight from the oven in just 20 minutes.
20 minutes
Savor the comfort of a hearty, vegetarian gratin with our Golden Broccoli-Penne Gratin. Penne pasta and fresh broccoli are enveloped in a light, creamy sauce, topped with a savory cheese crust, and baked to perfection. This dish promises a delightful crunch with every bite and can be served straight from the oven in just 20 minutes.
Penne Pasta
0 oz
each
0 oz
Vegetable Stock Cube
each
Mustard
teaspoons
Half-fat Crème Fraîche
0 oz
Cheddar
0 oz
handful
tablespoons
teaspoons
1. Pasta Prep
Begin by boiling the penne, chopped onion, and broccoli stalks in a large pot of lightly salted water. After approximately 7 minutes, introduce the broccoli florets, and continue to cook for an additional 3 minutes.
2. Sauce Creation
Before draining, reserve about 400ml of the cooking water. Dissolve the vegetable stock cube in the reserved water. Whisk in the mustard and crème fraîche, and season to taste. Bring this mixture to a boil.
3. Combine & Melt
Return the drained pasta and vegetables to the sauce. Add half of the grated cheese and mix until the cheese has melted and the pasta is evenly coated. Fold in the chopped parsley.
4. Crisp Topping
Preheat your grill for 3 minutes. Transfer the pasta and vegetables to a shallow, ovenproof dish. Combine the remaining cheese with breadcrumbs and dried herbs. Evenly sprinkle this mixture over the pasta.
5. Grill to Perfection
Place the dish on the base of the grill pan. Grill for about 3 minutes, turning to ensure even browning. Watch carefully to prevent burning and toughening of the cheese. Once golden, remove from grill and let stand for 5 minutes.
Use fresh, in-season broccoli and high-quality cheese, such as aged cheddar or Gruyère for deeper flavor. Fresh-grated Parmesan is superior to pre-grated varieties.
Make a smooth béchamel by starting with a roux cooked to a light golden color, and warm your milk before adding for a lump-free sauce.
Cook your penne to al dente as it will continue to cook in the oven. Salt the pasta water generously for seasoning.
Blanch the broccoli until just tender and shock it in ice water to stop cooking and set the color, maintaining some bite after baking.
Season each component well – pasta, broccoli, béchamel, and breadcrumbs. Adjust with salt, pepper, and a hint of nutmeg in the béchamel.
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