When it comes to pasta bakes I usually only have one goal; to mix pasta with cheese, something creamy and whatever needs to be eaten from the fridge. A great way to make them, absolutely, but recently I have been craving the same pasta bake again and again so it’s worth writing down the recipe.
I find that the combination of broccoli and fried sweet peppers work really well together in many different settings, like in a quiche, or in a salad, so maybe that’s why it works so well in this dish too.
Chipotle broccoli and pepper pasta bake, serves 3-4
As I’m of the philosophy that a pasta bake should include anything that needs using up, I highly recommend using up different dairy products and cheese. I’ve been known to mix creme fraîche with cream and even milk! Anything works.
200 g short pasta
1 head of broccoli, stem removed and cut into florets
1-2 peppers, seeds removed and cut into thin strips
1 tbsp mild olive oil
200 ml creme fraiche
2 tsp chipotle paste
salt and pepper
2 handfuls of grated cheddar
salad to serve
Cook the pastan al dente according to the instructions on the packet. Drain and set aside. In the same pan, blanch the broccoli (place the broccoli in boiling water, bring to the boil and drain quickly) and set aside. Heat up a frying pan and add the oil. Fry the peppers on medium heat until a little brown around the edges. Set aside.
In a large mixing bowl, mix creme fraiche with chipotle, salt and pepper. Add the pasta and drained vegetables and mix well. Pour into a buttered gratin dish and top with cheese. Bake in 200 C for approx 15-20 minutes or until golden brown and bubbly. Serve with a crunchy salad.