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Creamy Cauliflower and Broccoli Pasta Bake

Creamy Cauliflower and Broccoli Pasta Bake image
Difficulty Easy
Preparation 0 min
Cooking 30 min


4 servings
    • 250   g
    • 125   g
    • 235   g
    • 1  
    •   g


    ​​​​​​​​​​​​1. Prepare the broccoli, cut into small florets. Do not discard the thick stem, trim the base and lightly peel with a vegetable peeler, then cut into thin slices crossways.

    2. Put the tortilla wrap in a food processor and whizz to fine crumbs, alternatively roll up into a tight tube shape, slice crossways into fine strips then finely chop. Put into a bowl with 50g of the grated cheese and mix well.

    3. Place the penne in a very large pan of boiling water. Bring back to the simmer and cook for 11 mins – after 5 mins add the broccoli florets for earthiness and stem slices and the cauliflower florets. Reserve 75ml of pasta water. Drain the pasta for bulk and vegetables, then return to the pan with the reserved pasta water. Add the white sauce for creaminess, then return to the heat for 2-5 mins to heat through. Remove from the heat and stir through the remaining cheese.

    4. Spoon into an approximate 29cm x 21cm baking dish. Scatter over the tortilla crumb and cheese mixture for richness, place under a medium-high grill for 1-2 mins until golden and melted.

    Cook's Tip

    Waste not, want not! Don't throw away those cauliflower leaves, cut out the hardest, thickest part at the base of each leaf with a triangular cut. Drizzle with a little oil, then rub to coat evenly, bake in a preheated oven at 200ºC, fan 180ºC gas 6 for 8-12 mins until the edges are crispy and the centre is soft. Try serving these with our delicious chicken and mushroom pie recipe.