Ingredient:
250 g (8 oz) fusilli
Salt and black pepper
250 g (8 oz) broccoli
15 g (1/2 oz) butter
1 tbsp olive oil
1 large onion, chopped
2 large garlic cloves, crushed
150 g (5 oz) shiitake mushrooms, coarsely chopped
1 red pepper, halved, deseeded, and sliced
250 g (8 oz) courgettes, sliced
75 g (3 oz) Cheddar cheese, grated
Sauce:
60 g (2 oz) butter
60 g (2 oz) plain flour
600 ml (1 pint) milk
1 tsp Dijon mustard
Method:
Cook the pasta in a large pan of boiling salted water for 8-10 minutes until just tender. Drain thoroughle.
Cook the broccoli stalks in boiling salted water for 3 minutes, then add the florets, and cook for 2 minutes longer. Drain and rinse in cold water.
Melt the butter with the oil in a large frying pan. Add the onion and garlic and cook gently, stirring occasionally, for 3-5 minutes, until softened.
Add the mushroom, red pepper, and courgette slices, and cook, stirring occasionally, for 3 minutes. Remove from the heat and stir in the broccoli.
Make the sauce: melt the butter in a large saucepan, sprinkle in the flour and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Bring to a boil, stirring constantly until thickened, and season with salt and pepper.
Remove the sauce from the heat, add the vegetables and pasta, and stir well to coat.
Divide the mixture among four individual gratin dishes, sprinkle with the Cheddar cheese, and bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 20-25 minutes until golden. Serve hot.
250 g (8 oz) fusilli
Salt and black pepper
250 g (8 oz) broccoli
15 g (1/2 oz) butter
1 tbsp olive oil
1 large onion, chopped
2 large garlic cloves, crushed
150 g (5 oz) shiitake mushrooms, coarsely chopped
1 red pepper, halved, deseeded, and sliced
250 g (8 oz) courgettes, sliced
75 g (3 oz) Cheddar cheese, grated
Sauce:
60 g (2 oz) butter
60 g (2 oz) plain flour
600 ml (1 pint) milk
1 tsp Dijon mustard
Method:
Cook the pasta in a large pan of boiling salted water for 8-10 minutes until just tender. Drain thoroughle.
Cook the broccoli stalks in boiling salted water for 3 minutes, then add the florets, and cook for 2 minutes longer. Drain and rinse in cold water.
Melt the butter with the oil in a large frying pan. Add the onion and garlic and cook gently, stirring occasionally, for 3-5 minutes, until softened.
Add the mushroom, red pepper, and courgette slices, and cook, stirring occasionally, for 3 minutes. Remove from the heat and stir in the broccoli.
Make the sauce: melt the butter in a large saucepan, sprinkle in the flour and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Bring to a boil, stirring constantly until thickened, and season with salt and pepper.
Remove the sauce from the heat, add the vegetables and pasta, and stir well to coat.
Divide the mixture among four individual gratin dishes, sprinkle with the Cheddar cheese, and bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 20-25 minutes until golden. Serve hot.
