Cheesy Broccoli Shell Pasta
Weeknight dinner made easy, cheesy & oh-so-delicious – ready in under 15 minutes, my Broccoli & Sweetcorn pasta dish is made with my super simple cheesy sauce which is packed with flavour thanks to Kallo’s Organic Vegetable Stock cubes. Opt for Kallo’s very-low salt veggie stock when preparing for children under 1 year.
- Suitable For Freezing
- 5 Mins.
- 10 Mins.
- 4 large portions or 6 small portions
Ingredients
200g shell pasta shapes
120g broccoli florets
2 tablespoons olive oil
large knob butter
2 small onions thinly sliced.
2 garlic cloves, crushed.
2 tablespoons plain flour
350mls Kallo Organic Vegetable Stock (use Kallo's very low-salt stock for children under 1 year)
198g sweetcorn, drained.
4 tablespoons crème fraiche
2 tablespoons basil, chopped.
1 tablespoons chive, chopped.
Juice 1/2 small lemon
75g parmesan, grated.
120g broccoli florets
2 tablespoons olive oil
large knob butter
2 small onions thinly sliced.
2 garlic cloves, crushed.
2 tablespoons plain flour
350mls Kallo Organic Vegetable Stock (use Kallo's very low-salt stock for children under 1 year)
198g sweetcorn, drained.
4 tablespoons crème fraiche
2 tablespoons basil, chopped.
1 tablespoons chive, chopped.
Juice 1/2 small lemon
75g parmesan, grated.
Method
- Cook the pasta in boiling salted water according to the packet instructions, adding the broccoli to the water 3 minutes before draining.
- Heat the oil and butter in a large frying pan. Add the onions and fry until softened. Add the garlic and fry for 10 seconds. Sprinkle in the flour, then slowly stir in the stock, stirring until thickened and boiling. Add the corn and simmer for 2 minutes. Add the creme fraiche, herbs, lemon juice, cooked pasta and broccoli and cheese. Toss together and season lightly.
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