Broccoli pasta casserole

Name: Broccoli pasta casserole
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 pack of (300 g) frozen broccoli; 7-10 Tbsp Salt; 1 Onion; 75 g medieval Gouda cheese; 30 g Butter or margarine; 40 g Flour; 3/8 l Vegetable broth (instant); 125 g Whipped cream; 7-10 Tbsp Pepper; 200 g white ribbon noodles (tagliatelle); 50 g peeled whole almonds to taste parsley to garnish

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 pack of (300 g) frozen broccoli
7-10 Tbsp Salt
1 Onion
75 g medieval Gouda cheese
30 g Butter or margarine
40 g Flour
3/8 l Vegetable broth (instant)
125 g Whipped cream
7-10 Tbsp Pepper
200 g white ribbon noodles (tagliatelle)
50 g peeled whole almonds to taste parsley to garnish

Directions

1
Cook broccoli in boiling salted water for about 12 minutes. In the meantime, peel and finely dice the onion and grate the cheese. Heat the fat in a pot, fry the onions in it until transparent, dust them with flour, sweat them and deglaze with broth and cream.
2
Bring to the boil, season with salt and pepper, add cheese and stir in. Cook the pasta in boiling salted water for about 8 minutes. Drain broccoli. Drain noodles, rinse with cold water and drain.
3
Coarsely chop the almonds and roast them in a pan without fat. Mix the pasta and broccoli, place in an ovenproof dish, pour the sauce over it, sprinkle with the almonds and bake in a preheated oven (electric cooker: 200°C/ gas: level 3) for approx. 20 minutes.
4
Serve the casserole garnished with parsley as desired.