Breadcrumbed Baked Mushroom Penne
with Cheese and Garlicky Tenderstem® Broccoli
This Breadcrumbed Baked Mushroom Penne is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic Clove
60 grams
Mature Cheddar Cheese
(Contains Milk)
180 grams
Penne Pasta
(Contains Cereals containing gluten)
120 grams
Sliced Mushrooms
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
10 grams
Vegetable Stock Paste
(Contains Celery)
150 grams
Creme Fraiche
(Contains Milk)
150 grams
Tenderstem Broccoli
1 bunch(es)
Chives
Not included in your delivery
1 tbsp
Oil for Cooking
20 grams
Butter for the Roux
1.5 tbsp
Plain Flour
200 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Grate the cheese. Roughly chop the *chives* (use scissors if easier).
When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, heat the oil for cooking (see pantry for amount) in a frying pan on medium-high heat.
Once hot, add the breadcrumbs. Season with salt and pepper and fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch it like a hawk as they can burn easily. Once cooked, transfer the toasted crumbs to a bowl and set aside.
Melt the butter for the roux (see pantry for amount) in a saucepan on medium-high heat. Once hot, add the shallot. Stir-fry until softened, 3-4 mins, then stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Gradually stir in the water for the sauce (see pantry for amount), followed by the veg stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins.
Stir in the creme fraiche and half the chives, then remove from the heat. Add the Cheddar cheese and stir until melted. Taste and season with salt and pepper if needed.
Add the cooked pasta to the cheese sauce and stir to combine. Add a splash of water to loosen if needed, then transfer to an ovenproof dish and sprinkle the crumb evenly over the top.
Bake on the top shelf of your oven until the crumbs are golden, 5-6 mins.
Once cooked, remove from your oven and leave to stand.
Meanwhile, clean your frying pan and pop it back on medium-high heat with a drizzle of oil. Halve any thick broccoli stems lengthways.
Once hot, add the broccoli and stir-fry for 1-2 mins. Add the garlic and fry for 1 min more.
Add a splash of water and immediately cover with a lid or some foil. Lower the heat to medium and allow to cook until the broccoli is tender, 4-5 mins. Remove from the heat.
Spoon the baked penne into bowls and sprinkle the remaining chives over the top.
Serve the broccoli alongside.
Enjoy!
