from Ben Tish, The Times 3 March 2012
1 Heat the oven to 190C/gas 5. Bring the stock to the boil and simmer. Add a lug of olive oil to another pan. Cook the onions and garlic slowly until done, but without colour.
2 Add the butter and the macaroni. Stir the pasta well to coat with the oil and butter, and season with salt and pepper. Add the mushrooms and cook through. Add the stock gradually, stirring as you go.
3 When all the stock is absorbed, add the cream and bring to the boil. Add the broccoli and reduce the cream to a coating consistency, stirring often. When the sauce has reduced to a thick consistency, transfer everything into an oven-proof dish. Season and sprinkle with the crumbs and pecorino.
4 Bake until the cheese and breadcrumbs have browned and the sauce is bubbling. Serve with a green salad and crusty bread.
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Serving Size: 1 Serving (356g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 287 | ||
Calories from Fat: 84 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 13.4mg | 4 % | |
Sodium 8.1mg | 0 % | |
Potassium 383.2mg | 10 % | |
Total Carbohydrate 42.5g | 12 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 40.1g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 287
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