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Photograph of Roasted broccoli & bacon conchiglie bake with lemon crème fraîche.

Roasted broccoli & bacon conchiglie bake with lemon crème fraîche


I like to make this mac & cheese-style dish in a large, shallow roasting tin, so you get the maximum surface area for the crunchy topping. There’s broccoli and spinach for added greens and a wonderful savoury note from the bacon. Feel free to use any cheese you have left over in the fridge; blue cheese or cheddar would work well.

Source: The Quick Roasting Tin


Ingredients

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  • 300 g conchiglie or other favourite pasta shape
  • 1 large head broccoli, chopped into small bits (the size of rough granola)
  • 160 g free-range bacon lardons
  • few sprigs fresh thyme
  • 3 tbsp olive oil
  • 400 g crème fraîche
  • 100 g spinach, roughly chopped
  • ½ a lemon, juice only
  • 1 tsp sea salt (optional)
  • 30 g parmesan cheese, grated
  • 40 g panko or fresh white breadcrumbs

Instructions

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