Store in a cool, dry place away from strong odours and direct sunlight. Once opened, use within 24 hours Not suitable for freezing. While the pasta is cooking, heat the olive oil in a pan over a medium high heat. Add the sliced courgettes/zucchini and cook for about 8 minutes or so, turning halfway through and seasoning with salt and pepper. When the courgettes are beginning to crisp and turn golden (but still holding their shape - you don't want them mushy), remove them from the pan with a slotted spoon and set aside. There was a time long ago where Batchelor products such as pasta n sauce and noodles were syn free on the slimming world diet, allowing you to eat them when you want and still lose weight.

The creamy sauce for this Easy Cheese & Broccoli Pasta couldn’t be easier to make and is a real time saving element. I used mascarpone because I love it’s rich, creamy flavour. lemon zest and juice adds a great lift of flavour to this pasta dish . I love lemon, but if you don’t want such a strong lemon flavour, omit the zest and use the juice only. Try and use an unwaxed lemon if possible. Dried Pasta Tubes (81%) (Durum 𝐖𝐡𝐞𝐚𝐭&Nbsp;Semolina), Cheese Powder (6%) (𝐌𝐢𝐥𝐤), Modified Maize Starch, Flavourings (Contains&Nbsp;𝐌𝐢𝐥𝐤), Dried&Nbsp;Broccoli (1.5%), Dried Glucose Syrup, Salt,&Nbsp;Onion Powder (0.5%), Palm Fat, Garlic Granules (0.2%), Stabiliser: Diphosphates; Cream Powder (𝐌𝐢𝐥𝐤), Ground Turmeric, Colour: Curcumin.

Step-by-step recipe instructions

Batchelor's Pasta n Sauce Big Pots American Style Mac n Cheese, Garlic Mushroom (85g pot) – 4 syns. If you want to reheat I recommend doing it on the stove, and add a little water to loosen the sauce. If you microwave it will dry out and not be as nice. Think elevated mac n cheese with chunks of broccoli and all the flavours of garlic bread but in breadcrumb form. Absolutely delicious, I literally can’t get enough of it! Reheat any leftover courgette pasta on the hob over a low-medium heat. You’ll need to add a little more milk to loosen the sauce. more pasta recipes

Using the large holes on the box grater, coarsely grate the French shallots and set aside. Then using the smaller holes on the wide side of the grater, finely grate the garlic and set aside. I find the standard size baking dish is ideal to use for this pasta casserole, at approx. 23x33cm (9x11inch). In a large pan heat up the oil, add the garlic and broccoli, season and cook over a medium heat for 5-6 minutes or until softened stirring all the time. Remove from the heat and transfer into a large bowl. Step three –add the broccoli to the pasta during the last few minutes of cooking time. Drain the pasta and broccoli, keeping a cup of the pasta water for the sauce later. I typically roast it in the baking dish I’m using for the pasta bake itself, just for less washing up. You can use a separate tray if you’d prefer, but the main thing to make sure the cauliflower is somewhat spaced out. If it’s all crammed on top of each other it’s just going to steam instead of roast. The photo below is right at the limit of what you want spacing-wise.

How to reheat the leftovers

Chunks of broccoli are added to the pasta in the last few minutes of cooking. Cheese and broccoli compliment each other really well, and with the addition of pasta it take it to the next level. Because, what isn’t made better with pasta! Here’s what you’ll need for broccoli cheese pasta: garlic and herb cream cheese. I love to use Boursin cheese for this, but any other brand will be fine. Please keep scrolling to the end of the post to find printable recipe card with ingredient amounts and detailed instructions. Please have a read of the notes below before making this recipe! Sneak in even more veg! You could throw in a couple of handfuls of frozen peas or sweetcorn along with the broccoli.

As I have already mentioned, you just need to switch to gluten free pasta to make this gluten free. Now you could finish the pasta with some sort of crumb topping before baking, but since we’re doing it cauliflower cheese style, it’d be rude not to finish with more cheese. You’ll only need to roughly cover the top, some exposed pasta works nicely because it goes crispy. Once baked, I love finishing with crispy bacon (do I need to justify this!?). I recommend cooking this at the same time as the pasta bake, so it’s perfectly crisp when ready to serve.Stir in the cooked pasta, broccoli, add a splash of pasta water and adjust the seasoning if needed.

Pour the kettle boiled water into a large pot on high heat and season generously. The water should taste salty. Put another full kettle on for the pasta later on. Drain the pasta and broccoli, reserving a cup of the starchy water (PLEASE don't forget this - it's a crucial step to achieving a silky, smooth sauce.) Turn down the hob heat as low as possible - or even turn it off if your hob is ridiculously hot like mine. The sauce just needs warmed through so you need a nice low heat. The caramelization/light charring from roasting develops extra flavour, which you can’t get by boiling/steaming!

I do highly recommend adding it if you can. Cheese + cauliflower + pasta + BACON!? Gotta be done. Having said that I have made it without in the past and it’s still delicious. Wipe out the pan and place over medium heat. Add the olive oil, shallots, parsley stems and remaining garlic and sauté for five minutes. Toss in the capers, currants and grated broccoli florets and stems, and sauté for another five minutes until jammy. Add a splash of water from the pasta pot and sauté for another minute. Turn off the heat. Now, quarter 1 and a half head of broccoli, wash and add it to the boiling salted water. Put the lid on and cook for 2 minutes. After 2 minutes, the water should be boiling. With a slotted spoon, remove the broccoli and set it aside in a heatproof bowl. I like to use Parmesan because it has a lovely strong flavour. This means that you need to use less of it to add flavour.