Cheesy Broccoli Linguine

INGREDIENTS

Broccoli:1 big head of broccoli, cleaned and sliced into florets. Dont waste the stems!
¼ cup olive oil2-3 big cloves of garlic, minced1 teaspoon oak-smoked chilli flakes or normal1 teaspoon freshly cracked white pepperSalt to taste
Pasta:500g linguine/spaghetti
Sauce:2 dishing spoons butter1 dishing spoon flour¼ cup Nandos, hot or extra hot2 tablespoons good quality mustard sauce1 litre milk Salt, according to taste
Gratin:Grated cheese, any variety, at least 2 cups1-2 slices stale bread, finely ground

METHOD

Bring a very large pot, filled ¾ with water, to a boil. Add a few tablespoons of rough salt when it starts boiling. Now add in your cleaned broccoli and allow to boil for just 5-8 minutes until almost tender. Remove with a slotted spoon/small sieve. Set aside.
When the water is boiling vigorously again, add in your pasta. Boil until al dente. Drain and toss with 2 tablespoons butter. Set aside.
Heat up the oil, add in garlic and chilli flakes. Allow to sizzle for just a few seconds. Now add in the blanched broccoli. Sauté on high for 5 minutes then taste a floret. Add salt as needed. It should be well seasoned. Remove from heat and add to pasta. Toss gently then divide equally into 2 large/medium pyrex dishes.
Prepare white sauce by heating butter. When melted, add in the flour and allow to toast. Carefully pour in the milk. Whisk constantly. Now add in the rest of the ingredients. Bring to a boil until quite a bit thicker but not fully thickened. It should be the consistency of weak custard. Taste and adjust seasoning/sauces. Pour evenly over the 2 Pyrex dishes.
When ready to serve, top with the gratin ingredients and bake in the oven until sauce and cheese bubbles and breadcrumbs get toasty and crisp. Serve immediately.

INFO & TIPS

Delicious and quick!

POSTED ON

08 May 2024

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