Broccoli Cheese With Wholemeal Pasta Brown Breadcrumbs Recipes

VEGAN BROCCOLI PASTA WITH BREADCRUMBS

Steps:

• Split the broccoli into medium-small florets. Pare away the tough skin from the stalk and cut it into thick strips or small bites. Wash them.
• Put pasta in a large pot of boiling salted water. When the water return to a boil, drop broccoli into the pasta water and leave the burner high enough to keep a rolling boil.
• Cook pasta until al dente.
• Meanwhile, in a large frying pan, over a low flame, warm 1 Tbsp of olive oil and gently fry the breadcrumbs and a pinch of salt, stirring constantly for about 5 minutes until crisp and golden. Spoon onto a plate and wipe the pan clean.
• In the same frying pan, over a low flame, warm the rest of the olive oil and fry gently the garlic and chilli flakes for 2-3 minutes (do not let it burn or it will be bitter).
• Drain broccoli and pasta, add them to the pan adding gradually the reserved cooking water as much as you need to combine everything.
• Mix well stirring with a spoon and allow to stew over medium heat for a further minute, during which time broccoli will break up taking on an almost creamy aspect. Add a swirl of olive oil, taste and adjust the seasoning with extra salt and black pepper if needed.
• Transfer to a serving bowl, sprinkle with toasted breadcrumbs, and freshly squeezed lemon juice to lighten up the dish (optional). Add extra chili flakes and a drizzle of olive oil. Serve immediately.

CRUSTY PASTA & BROCCOLI BAKE

Steps:

• Boil the pasta, onion and broccoli stalks in plenty of lightly salted boiling water for about 7 mins, then add the florets and cook for another 3 mins. Reserve about 400ml of the water, then drain the pasta and vegetables.
• Return the reserved water to the pan and dissolve the stock cube, whisk in the mustard and crème fraîche, then season to taste. Bring to the boil. Stir in the drained pasta, vegetables and half the cheese, mixing until melted. Stir in the parsley.
• Heat the grill for 3 mins. Tip the pasta and vegetables into a shallow, ovenproof dish. Mix together the remaining cheese, breadcrumbs and herbs, then scatter on top.
• Stand the dish on the base of a grill pan and grill for about 3 mins, turning if it starts to brown. Keep watching so the top doesn't start to burn or the cheese will toughen. Remove and leave to stand for 5 mins before serving.

BAKED CHEESY PASTA WITH BROCCOLI

Steps:

• Preheat oven to 400°F (205°C).
• Bring a large pot of well-salted water to boil over high heat.
• Meanwhile, in a small bowl, combine the panko, parsley, if using, thyme, red pepper flakes, 1/4 cup (25 g) of the Parmesan, the lemon zest, and 1/4 teaspoon salt.
• In a small skillet over medium-low heat, or in a microwave-safe dish in the microwave, melt 2 tablespoons of butter. Pour over the panko mixture, and toss to coat.
• Cook pasta in the boiling water for 2 minutes less than the al dente time indicated on the package. Add the broccoli and cook until it is crisp-tender and the pasta is al dente, about 2 minutes more. Drain the pasta and broccoli in a colander.
• Add remaining 2 tablespoons of butter to the pot and melt over medium heat. Whisk in the flour and cook, whisking, until the mixture begins to bubble, about 1 minute.
• Gradually whisk in the milk, about 1/3 cup (80 ml) at a time, whisking until smooth between additions. Bring to a simmer, whisking, and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
• Remove from the heat, add the mozzarella, remaining 1/2 cup (50 g) Parmesan, and 1 teaspoon salt, and whisk together until the cheese is mostly melted (the mozzarella may not fully incorporate into the sauce; this is okay).
• Add the pasta, broccoli, and lemon juice, if using, to the sauce and toss to combine. Dump into a large cast-iron skillet or 2-quart (2 L) baking dish and top with the bread crumb mixture.
• Bake until the pasta is bubbling and the bread crumbs are golden brown, 15 to 20 minutes. Remove from the oven and let stand for 5 to 10 minutes to allow the sauce to thicken before serving.

BROCCOLI-PASTA SIDE DISH

Steps:

• Cut florets and tender parts of broccoli stems into bite-sized pieces. In a large skillet, saute broccoli with garlic, oil, butter, salt, pepper and cayenne over medium heat for about 10 minutes or until just tender, stirring frequently. Place hot pasta in a serving dish; top with the broccoli mixture. Sprinkle with cheese.

PASTA BROCCOLI BAKE

Steps:

• In a large pot of boiling salted water cook rigatoni or fusilli pasta with one tablespoon of oil until al dente. Drain.
• Meanwhile, in a large saucepan melt butter or margarine. Stir in flour and milk and whisk until mixture boils and thickens. Add grated Parmesan cheese, salt, garlic salt, nutmeg, thyme and grated Cheddar cheese and stir until blended.
• Add cooked broccoli and drained pasta to cheese sauce. Mix well. Pour into a greased 9x13 inch baking dish. Sprinkle with grated Swiss cheese.
• Bake uncovered at 350 degrees C(175 degrees C) for 20 minutes. Let stand 10 minutes before serving.

SPAGHETTI WITH BROCCOLI RABE, TOASTED GARLIC AND BREAD CRUMBS

Steps:

• Bring a large pot of water to a boil and salt it. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.
• Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot.
• Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well.
• When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.