Broccoli and Sweetcorn Pasta Bake
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4
Nutrition: Per serving
Energy
623 Kcal
Fat
18g
Saturates
4.6g
Sugars
9.6g
Salt
0.99g
A versatile pasta bake is an essential midweek staple and this deliciously easy bake with Quorn Pieces and Alpro soya drink is certainly a family dinner winner. Not only that, but it’s low in sat fat, great for maintaining normal cholesterol levels.
Ingredients
1 tbsp oil
1 medium onion, finely diced
1 red pepper, diced
300g Quorn Pieces
1 tbsp mixed dried herbs
250g broccoli florets, blanched
150g frozen sweetcorn
250g wholegrain pasta, cooked as directed on the pack
Good pinch of pepper
Sauce
60g unsaturated fat spread
60g plain flour
300ml reduced salt stock
300ml Alpro Soya No Sugars alternative to milk
Topping
30g wholemeal breadcrumbs
30g grated reduced-fat cheddar cheese
Method
Preheat oven 190C / 170C fan / gas 5.
Heat the oil in a pan and gently fry the onion and peppers for 5 minutes until softened. Transfer to an oven proof dish and add the Quorn Pieces, mixed herbs, broccoli, sweetcorn and pasta. Mix well.
Prepare the sauce. Melt the spread in a pan then add the flour and stir continuously for 2 minutes. Take the pan off the heat and gradually whisk in the stock and Alpro Soya alternative to milk, whisk well after each addition to prevent lumps forming. Once all the liquid has been added return the pan to the heat and gently bring to the boil, stirring constantly. Continue to simmer for 5 minutes until the sauce thickens, take off the heat and season with a good pinch of black pepper.
Assemble. Pour the sauce over the Quorn and pasta bake ingredients and stir gently to combine.
Sprinkle over the breadcrumbs and cheese and bake in the preheated oven for 15-20 minutes or until the topping is bubbling and golden and the pasta bake has reached a core temperature.
Reducing consumption of saturated fat, as part of a varied balanced diet and lifestyle, contributes to the maintenance of normal blood cholesterol levels