Creamy Pancetta and Broccoli Pasta Bake

Hey lovelies,

I am delighted to support the European Milk Forum’s “Everything starts with milk” campaign, which is being implemented locally in Ireland by the National Dairy Council (As a huge fan of quality dairy produce). The “Everything starts with milk” campaign has been developed to encourage Irish consumers to drink more quality milk from Europe.

In my opinion, as busy mothers, you can never have enough pasta bake recipes in your cooking repertoire. Especially now that the school term has started back, I always welcome midweek meals that are wholesome, nutritious, quick and fuss-free from press to plate.

This one ticks all the boxes and by simply adding 400 MLS of milk into your sauce, you are providing your family with all the natural goodness milk contains.

• Milk is rich in protein – an important nutrient for muscle growth and maintenance
• Milk provides a natural carbohydrate source to help refuel energy stores
• Milk plays an important part in achieving a healthy balanced diet
• Milk naturally contains nutrients that can help address the 3 ‘R’s of post-exercise recovery: refuel, repair and rehydrate
• Milk is an affordable, natural, versatile and widely available choice

A time-saving tip in this recipe is to boil the broccoli and pasta together in the same pot, saves on the washing up too! I’m really looking forward to hearing how you get on with this dish in your homes.

Join the chat over in our home cooks Ireland Facebook group,
I love to hear all about your cooking adventures.
Jolene x

300g macaroni or penne pasta
Half a head of broccoli florets (chopped)
65g pack cubed smoked pancetta
2 garlic cloves crushed
1/2 teaspoon nutmeg
400 mls Milk
1 heaped tablespoon plain flour
1/2 teaspoon nutmeg
100g of cheddar cheese
40g parmesan

(Serves 4) : You will need 2 saucepans and an ovenproof dish

In a saucepan over medium heat, fry pancetta and crushed garlic together

In the other saucepan boil pasta according to the packet, placing chopped broccoli florets on top

Sprinkle your tablespoon of flour over the pancetta and garlic and give a good mix

Pour in the milk quarter by quarter, mixing and giving the sauce time to thicken each time you pour

Season with a little salt and pepper and add the nutmeg

Grate both kinds of cheese and whisk them into the sauce reserving a little to scatter on top at the end

When the pasta and broccoli is cooked drain and rinse with water and add it to an ovenproof dish

Pour over the creamy cheese sauce and mix

Scatter with the remaining cheese and pop under the grill until melted and bubbling

Serve immediately

( This post is sponsored by the National Dairy Council )

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