Crusty Pasta and Broccoli Bake

The other night Hubby and I were watching Masterchef Australia. The remaining contestants were given 30 minutes to produce a romantic meal and Julie decided to make the first meal that she ever cooked for her Husband. This got us to thinking about the first meal I ever cooked for my Hubby. At the time I had no idea what a fussy eater he was and I was a strict vegetarian so I picked a pasta and broccoli bake from one of the latest food magazines. I can still remember the look on his face when I showed him what we were eating, safe to say he was not best pleased! But after tasting it he really enjoyed it and went back for seconds, now it is one of his favourite dishes!

Crusty Pasta and Broccoli Bake

400g penne or macaroni

1 red onion, roughly chopped

250g head broccoli, stalks chopped small, florets halved

1 veg stock cube

1 heaped tsp french or german mustard

1 heaped tsp grainy mustard

200g pot half fat creme fraiche

100g grated mature gruyere or cheddar

Small handful parsley leaves, chopped

4 tbsp fresh white breadcrumbs

1/2 tsp dried mixed herbs or thyme

Boil the pasta, onion and broccoli stalks in plenty of lightly salted boiling water for about 7 mins, then add broccoli florets and cook for another 3 mins. Reserve about 400ml of the water, the drain the pasta and vegetables.

Return the reserved water to the pan and dissolve the stock cube, whisk in the mustard and creme fraiche, 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.

Tip the pasta and vegetables into a shallow ovenproof dish. Mix together the remaining cheese, breadcrumbs and herbs and scatter on top of the pasta.

Grill for about 3 mins, turning if the top starts to brown. Don't let it burn or the cheese will toughen. Remove and let the dish stand for 5 mins before serving.

Serves 4