garlic mushroom and broccoli bake
Continuing my series on decent grub on a budget, here’s a pasta bake dish with lots going on. It’s the breadcrumb topping that makes it! This was intended to have a white sauce made with milk but I ran out, so instead I went for a velouté version made with stock.
(PS. I’ve listed ingredients for 1 but the version above serves 2 – 3, in case you’re wondering why yours is smaller!).
Approximate cost for main ingredients, excludes storecupboard ingredients (prices from Tesco.com 7th Oct 2012): £1.91
Garlic mushroom and broccoli bake (serves 1):
100g penne or other shape pasta
100g mushrooms, sliced
1 head of broccoli, separated into florets
1 rasher of smoked bacon
1 slice of bread, preferably yesterday’s
1 clove garlic
500ml hot chicken stock
- Get a large pan of salted water on to boil over a high heat and preheat the oven to 200°C. Get a smaller pan on a medium heat and get a baking dish ready.
- Add the pasta to the water. Add the butter to the smaller pan and once melted whisk in the flour to combine to a gloopy paste. Crush in the garlic and allow it to cook for a couple of minutes. Add all the stock, whisking all the time.
- Add the mushrooms and veg to the pasta water and then return to whisking your sauce. Keep whisking until it resembles thick, smooth custard. At this point you should check to see whether the sauce needs salt or pepper.
- After the vegetables have cooked for five minutes drain these along with the pasta and combine with the sauce in your baking dish. If you have a food processor blitz the torn-up bread and bacon together to breadcrumbs, if not lay both on a chopping board and rock your knife over the lot of it to dice as small as possible. Scatter these breadcrumbs in a single layer over the pasta bake, and pop in the oven for about 15 mins until the breadcrumbs are golden and the bacon pieces are cooked.