Perfect PASTA
WOMAN'S WEEKLY|September 29, 2020
Recipes for everyone, from veggie delights to fiery flavours
Perfect PASTA

CAULIFLOWER & BROCCOLI CHEESY BAKE

PER SERVING - 459-690 cals, 24-36g fat, 15-23g sat fat, 39-58g carbs

Rich, madly cheesy and the perfect bake on a cold day. Serve on its own with lots of black pepper, or with a salad, or even as a side dish with roast chicken.

SERVES 6 AS A SIDE OR 4 AS A MAIN COURSE

Olive oil, for greasing

900ml (1½pts) milk

45g (1½oz) unsalted butter

3tbsp plain flour

2tsp English mustard

100g (3½oz) mature Cheddar, grated

50g (1¾oz) Stilton, grated

50g (1¾oz) Pecorino Romano, finely grated

200g (7oz) dried farfalle

300g (10oz) mixture of cauliflower and broccoli florets, cut into small pieces

Sea salt and black pepper

1 Preheat the oven to 220C/ Gas 7. Using the olive oil, grease a 30x20cm (12x8in) baking dish and set aside.

2 Put the milk in a pan, place on a low heat, bring to asimmer, then take off the heat.

3 Melt the butter in a separate pan on a low heat, then stir in the flour and mustard for a minute until bubbling. Add the warm milk to the pan a ladleful at a time, stirring for 5–10 minutes, until the sauce coats the back of a spoon. Stir in most of each of the cheeses, season to taste and take off the heat.

4 Cook the farfalle in a large pan of boiling, salted water for half the cooking time stated on the pack, adding the veg for the final 3 minutes, then drain.

هذه القصة مأخوذة من طبعة September 29, 2020 من WOMAN'S WEEKLY.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

هذه القصة مأخوذة من طبعة September 29, 2020 من WOMAN'S WEEKLY.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.