This Broccoli Pasta Bake is a comforting dish that combines the heartiness of pasta with the freshness of broccoli, leeks, and mushrooms, all enveloped in a creamy, homemade béchamel sauce. The dish is topped with a crunchy mixture of gluten-free breadcrumbs and flaked almonds, then baked to golden perfection. It's a deliciously satisfying meal that's perfect for a cozy dinner.

4 servings

Ingredients:                                                                                                   

For the Pasta and Vegetables:

• 1 tbsp olive oil
• 200g regular or gluten free pasta
• 1 bunch spring onion
• 120g leek
• 250g mushrooms or oyster mushrooms
• 250g broccoli florets
• 2 tbsp tamari
• 4 tbsp water
• 1 tsp salt

For the Béchamel Sauce:

• 5 tbsp olive oil
• 5 tbsp white or gluten-free flour
• 1 litre milk, almond or rice milk
• 1 tsp salt
• ½ tsp black pepper
• 4 tbsp nutritional yeast
• Pinch of nutmeg
• 1 bay leaf

For the Topping:

• 40g gluten-free breadcrumbs (made by blending old gluten-free bread)
• 1 tbsp flaked almonds
• 1 tbsp butter or oil
• Pinch of salt and pepper

Preparation:

1. Preheat the Oven: Preheat your oven to 180°C (350°F).
2. Cook the Pasta: Cook the pasta according to the package instructions. Drain and rinse under cold water to stop further cooking and prevent sticking.
3. Prepare the Vegetables: Chop the spring onions and leeks finely. Cut the mushrooms into small pieces and chop the broccoli into small florets.
4. Make the Béchamel Sauce:
   • In a non-stick pot, heat the oil.
   • Add the flour and whisk continuously for 2 minutes until golden.
   • Gradually add the milk to the flour and oil mixture (roux), whisking constantly.
   • Add the salt, pepper, nutritional yeast, nutmeg, and bay leaf. Bring to a boil, then reduce to a simmer, whisking often until it reaches a creamy texture.
   • Remove the bay leaf, taste, and adjust seasoning if necessary. Remove from heat.
5. Cook the Vegetables:
   • Heat 1 tbsp of oil in a large non-stick pan over high heat.
   • Add the scallion and leek greens with a pinch of salt. Reduce to medium heat and cook for 3-4 minutes until softened.
   • Add the mushrooms and tamari, cooking for 5 minutes until the mushrooms reduce.
   • Add the broccoli florets and water, bring to a simmer, then cover and steam for about 5-7 minutes until the broccoli is just cooked.
6. Assemble the Bake:
   • Mix the pasta, béchamel sauce, and vegetable mixture together.
   • Transfer to an oven-proof dish, smoothing out the surface.
   • Combine all the topping ingredients and scatter over the pasta bake.
7. Bake: Place in the oven for 20 minutes or until the sauce is bubbling and the top is golden brown.