Creamy Broccoli, Pea and Edamame Pasta Bake

This cosy and comforting dinner is one the whole family will love. It’s full of vibrant green vegetables and topped off with a creamy béchamel sauce - all the goodness of mac and cheese with more nourishment!

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Prep time
30 minutes
Cook time
30 minutes
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days
Contains
Grains, Soy, Gluten, Nuts
Ingredients
Serves 6
wholegrain pasta
broccoli
cut into large florets
peas (frozen)
edamame (frozen)
For the béchamel sauce
milk (plantbased)
oat milk yields the creamiest results
white onion
olive oil
white flour
nutritional yeast
dijon mustard
black peppercorns
bay leaf (dried)
nutmeg (ground)
For the pesto
baby spinach
basil
pine nuts
toasted
extra virgin olive oil
nutritional yeast
garlic cloves
roughly chopped
lemon
juiced
For the breadcrumb topping
panko breadcrumbs
olive oil

NUTRITION PER SERVING (Read more)

702kcal
Calories
29g
Protein
39g
Total Fat
64g
Carbs
17g
Fibre
9g
Sugars
204mg
Calcium
16%
 
7mg
Iron
40%
 
197mg
Magnesium
47%
 
538mg
Phosporus
43%
 
1228mg
Potassium
26%
 
109mg
Sodium
5%
 
11mg
Zinc
97%
 
1mg
Copper
104%
 
3mg
Vitamin B1
244%
 
1mg
Vitamin B2
103%
 
28mg
Vitamin B3
172%
 
2mg
Vitamin B6
130%
 
500mcg
Vitamin B9
125%
 
220mcg
Vitamin A
24%
 
3mcg
Vitamin B12
105%
 
88mg
Vitamin C
98%
 
1mcg
Vitamin D
3%
 
7mg
Vitamin E
47%
 
226mcg
Vitamin K
189%
 
Calories: 702kcal; Protein: 29g; Total Fat: 39g; Carbs: 64g; Fibre: 17g; Sugars: 9g; Calcium: 204mg (16%); Iron: 7mg (40%); Magnesium: 197mg (47%); Phosporus: 538mg (43%); Potassium: 1228mg (26%); Sodium: 109mg (5%); Zinc: 11mg (97%); Copper: 1mg (104%); Vitamin B1: 3mg (244%); Vitamin B2: 1mg (103%); Vitamin B3: 28mg (172%); Vitamin B6: 2mg (130%); Vitamin B9: 500mcg (125%); Vitamin A: 220mcg (24%); Vitamin B12: 3mcg (105%); Vitamin C: 88mg (98%); Vitamin D: 1mcg (3%); Vitamin E: 7mg (47%); Vitamin K: 226mcg (189%)
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Notes

Freezing Instructions: The pasta bake can be frozen in its entirety for up to 3 months. Assemble up until the end of step 8. Allow to defrost overnight in the refrigerator and then let it sit out on the counter for 30-45 minutes to lose its fridge chill before baking as usual.
If you can’t find pre-toasted pine nuts you can toast them in the oven as you prep. Bake at 200°C/180°C fan for 4-5 minutes. Watch carefully as they can easily burn.
Time-saving hacks:
If you like, you can use shop-bought pesto instead of making your own.
You can also - technically- skip step 4, and instead of using oat milk infused with aromatics use plain oat milk, slightly warmed. The finished dish will not have the same depth of flavour, but will taste nice regardless.

Alternatives:
pine nuts - almonds
wholewheat pasta - gluten-free or lentil pasta
oat milk - dairy milk
plain flour - GF flour
nutritional yeast - parmesan cheese

Contains
Grains, Soy, Gluten, Nuts
Ingredients
Serves 6
wholegrain pasta
broccoli
cut into large florets
peas (frozen)
edamame (frozen)
For the béchamel sauce
milk (plantbased)
oat milk yields the creamiest results
white onion
olive oil
white flour
nutritional yeast
dijon mustard
black peppercorns
bay leaf (dried)
nutmeg (ground)
For the pesto
baby spinach
basil
pine nuts
toasted
extra virgin olive oil
nutritional yeast
garlic cloves
roughly chopped
lemon
juiced
For the breadcrumb topping
panko breadcrumbs
olive oil

Ingredients

Serves 6
wholegrain pasta
broccoli
cut into large florets
peas (frozen)
edamame (frozen)
For the béchamel sauce
milk (plantbased)
oat milk yields the creamiest results
white onion
olive oil
white flour
nutritional yeast
dijon mustard
black peppercorns
bay leaf (dried)
nutmeg (ground)
For the pesto
baby spinach
basil
pine nuts
toasted
extra virgin olive oil
nutritional yeast
garlic cloves
roughly chopped
lemon
juiced
For the breadcrumb topping
panko breadcrumbs
olive oil

Instructions

Your notes
1

Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan.

2

Bring a pot of water to the boil and add a generous pinch of salt. Add the broccoli and  cook for 2-3 minutes, until tender and bright green. Remove, using a slotted spoon, and cool down immediately by either placing into an ice bath or running under a cold tap and placing into the fridge. Once cool, chop into smaller florets. Cooling down the broccoli as soon as possible helps to preserve its bright green colour and prevents over cooking.

3

Once the broccoli is done, bring the water back to the boil. Add the pasta and cook until al dente. Drain. Refer to package instructions for timing which will vary based on the shape you have chosen.

4

To make the bechamel sauce, place the oat milk into a saucepan with the onion, peppercorns, bay leaf and pinch of nutmeg. Heat for 4-5 minutes, until it reaches the shiver stage (how it gently moves before it begins to simmer). Pour into a jug and set aside to infuse while you make the roux.

5

Place the pan back over the heat. Add the olive oil and plain flour. Whisk for 2-3 minutes, until thickened. Then strain the oat milk back into the saucepan in 3-4 additions, whisking constantly to avoid lumps. The mixture should be thick enough to coat the back of a spoon. Add the nutritional yeast and mustard and stir to combine. Adjust seasoning to taste.

6

To make the pesto, place all ingredients into a blender and process until smooth. Add salt and pepper to taste. Add a splash of water to help it blend if needed.

7

Place the cooked broccoli into a bowl with the peas, edamame and cooked pasta. Pour over the pesto and toss to coat. There’s no need to pre-cook the peas or edamame.

8

Pour the vegetables and pasta into a 20x18x5cm baking dish. Pour over the bechamel sauce. Toss the breadcrumbs with the olive oil and sprinkle on top.

9

Place into the preheated oven and bake for 30 minutes until golden and bubbling. Allow to cool slightly before serving.

Notes

Freezing Instructions: The pasta bake can be frozen in its entirety for up to 3 months. Assemble up until the end of step 8. Allow to defrost overnight in the refrigerator and then let it sit out on the counter for 30-45 minutes to lose its fridge chill before baking as usual.
If you can’t find pre-toasted pine nuts you can toast them in the oven as you prep. Bake at 200°C/180°C fan for 4-5 minutes. Watch carefully as they can easily burn.
Time-saving hacks:
If you like, you can use shop-bought pesto instead of making your own.
You can also - technically- skip step 4, and instead of using oat milk infused with aromatics use plain oat milk, slightly warmed. The finished dish will not have the same depth of flavour, but will taste nice regardless.

Alternatives:
pine nuts - almonds
wholewheat pasta - gluten-free or lentil pasta
oat milk - dairy milk
plain flour - GF flour
nutritional yeast - parmesan cheese

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