Ingredients for 4 people:
250 g penne
Salt
400 g broccoli
2 red peppers
2 onions
1 clove of garlic
2 tbsp butter
1 level tbsp flour
200 ml vegetable stock (instant)
200 ml milk
100 g crème fraîche
100 g freshly grated parmesan
Pepper
1 pinch freshly grated nutmeg
1 tbsp chopped parsley
Fat for the mould
Preparation:
1. Cook penne al dente in plenty of salted water according to package instructions.
2. Clean the broccoli and cut into florets. Peel and chop the stems. Rinse everything. Blanch the broccoli and stems in salted water for 2-3 minutes. Remove from the water with a skimmer and rinse in ice water. Then drain the broccoli and drain well. Cut the peppers into quarters, clean, rinse and cut into pieces. Drain the penne, rinse and drain well.
3. Peel the onions and garlic and dice the onions. Melt the butter in a melt. Sauté the onions until translucent and add the garlic. Sprinkle flour over the onions and sauté. Pour in the vegetable stock and milk while stirring. Bring everything to the boil. Stir in the crème fraîche and 70 g Parmesan. Season with salt, pepper and nutmeg to taste.
4. Place the pasta, broccoli and peppers in a greased baking dish. Pour the sauce over the top and sprinkle with the remaining Parmesan. Bake in a preheated oven at 200 degrees (gas: level 3-4, fan oven: 180 degrees) for 20-25 minutes.
Serve sprinkled with parsley.
Preparation time approx. 1 hour
Nutrition per portion approx.:
Calories: 541
joules: 2265
Protein: 22,2 g
Fat: 26,7g
Carbohydrates: 52 g
(FoodCentrale by ddp images)
