Broccoli Penne Casserole

Ingredients

• 250 g Penne
• Salt
• 400 g Broccoli
• 2 red bell peppers
• 2 onions
• 1 Garlic clove
• 2 tbsp butter
• 1 tsp flour
• 200 ml vegetable broth (instant)
• 200 ml milk
• 100 g crème fraîche
• 100 g freshly grated Parmesan
• Pepper
• a pinch freshly grated nutmeg
• 1 tbsp chopped parsley
• fat for greasing the dish

Instructions

1. 1.

   Cook penne in plenty of salted water according to package instructions until al dente.

2. 2.

   Clean broccoli and cut into florets. Peel stems and dice small. Rinse all. Blanch broccoli and stems in salted water 2-3 minutes, lift with a slotted spoon and shock in ice water. Drain well. Quarter peppers, clean, rinse and chop into pieces. Drain penne, cool under cold water and drain.

3. 3.

   Peel onions and garlic; dice onions. Melt butter in a pot. Sauté onions until translucent, press in garlic. Sprinkle flour over and cook briefly. Pour in vegetable broth and milk while stirring. Bring to a boil once. Stir in crème fraîche and 70 g Parmesan. Season with salt, pepper and nutmeg.

4. 4.

   Place noodles, broccoli and peppers in a greased baking dish. Pour sauce over and sprinkle remaining Parmesan on top. Bake in preheated oven at 200°C (or gas 3-4, fan 180°C) for 20-25 minutes. Garnish with parsley before serving.