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🍝 Creamy Broccoli and Pasta Gratin

599 kcal · 30 min · 4 servings

Ingredients

• 400 g broccoli
• salt
• 400 g whole wheat penne
• pepper
• nutmeg
• 100 ml milk (3.5% fat)
• 100 g sour cream
• 2 eggs
• 100 g Emmental (1 piece)
• paprika powder
• 30 g Parmesan (1 piece)

Instructions

1. 1. Wash the broccoli thoroughly.
2. 2. Break the broccoli into small florets.
3. 3. Bring water to a boil and add some salt.
4. 4. Add the broccoli florets to the boiling water for 3 minutes.
5. 5. Drain the broccoli.
6. 6. Rinse the broccoli with cold water to keep it fresh.
7. 7. Bring plenty of salted water to a boil.
8. 8. Cook the pasta al dente according to the package instructions.
9. 9. Drain the pasta in a colander.
10. 10. Let the pasta drain well.
11. 11. Mix the drained broccoli with the pasta.
12. 12. Season the mixture with pepper.
13. 13. Grate some fresh nutmeg into the mixture and stir well.
14. 14. Transfer the pasta and broccoli mixture into a baking dish with a diameter of about 25 cm.
15. 15. Whisk the milk, sour cream, and eggs together in a separate bowl.
16. 16. Grate half of the cheese.
17. 17. Stir the grated cheese into the milk and egg mixture.
18. 18. Season the cheese and milk mixture with salt.
19. 19. Add more pepper.
20. 20. Add paprika powder and mix well.
21. 21. Pour the liquid cheese mixture evenly over the pasta and vegetables in the dish.
22. 22. Grate the remaining cheese.
23. 23. Mix the remaining cheese with the grated Parmesan.
24. 24. Sprinkle the cheese and Parmesan mixture evenly over the top of the gratin.
25. 25. Preheat the oven to 180 °C (160 °C with fan or gas level 2–3).
26. 26. Bake the gratin in the oven for 30 to 35 minutes.
27. 27. Remove the gratin from the oven when it is golden brown.
28. 28. Serve the broccoli and pasta gratin immediately while hot.

Nutrition per serving

• kcal: 599
• Protein: 30 g · Fett/Fat: 20 g · Carbs: 72 g