Creamy Mushroom, Broccoli and Kale Pasta Bake

By Sunday, November 01, 2015

This is such a satisfying and warming winter dish that is fast becoming a favourite of mine. It's incredibly quick to make and also very inexpensive. Whilst it is not the healthiest of meals... it is packed full of all kinds of earthy vegetables, so leaves you feeling nourished and satisfied. Just what you need on a cold winter evening! 

Serves 6-8

You will need:

500g Conchiglie
150g long stem broccoli
250g chestnut mushrooms
100g kale, stems removed
2 red onions, diced
2 garlic cloves, finely chopped
600ml double cream
25g plain flour
50g butter
1 lemon, juiced
1/2 tsp ground nutmeg

Preheat the oven to 200 degrees/ gas 6. Begin by bringing a large saucepan of water to the boil, then cook the pasta according to package instructions. 

In the meantime, melt 25g butter in a large frying pan over a medium heat then add in the onions and garlic. Season well. After 2-3 minutes, add in the broccoli with the lemon juice and fry for a further 3 minutes. Lastly, add the kale to the pan and fry until just cooked.

Whilst the kale is cooking, make the roux in a small frying pan by melting the remaining butter then stirring in the flour and cooking for a minute until golden. Pour the cream over the vegetables along with the nutmeg, roux and plenty of seasoning. Bring to a gentle simmer and keep stirring until the sauce thickens. 

Pour the sauce over the cooked pasta and stir until well combined. Season well then pour into a large roasting pan. Cook for 20-15 minutes until golden. Serve and enjoy! 

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