You would never know this creamy sauce is made from just two store cupboard ingredients. Use whichever cheese you have but mozzarella makes the sauce super smooth and cheesy.
of your reference intake. Typical energy values per 100g: 506kj/121kcal
20 mins hands on time + 5 mins hands off time
Serves: 4-6
From your store cupboard
3 tbsp Cook by Asda plain flour
1 low salt vegetable stock cube
Ingredients
1 Asda Tender and Crunchy Broccoli, florets removed (you can save the stalk for crudités)
569ml (1 pint) semi skimmed milk
125g Asda Light Mozzarella cheese ball, roughly torn
1 The Bakery at Asda White Pitta, blitzed into breadcrumbs
Method
Cook the pasta according to pack instructions, adding the broccoli florets for the last 4 mins. Drain, reserving 250ml of cooking water and set aside.
Meanwhile, off the heat, pour the milk into a medium-sized saucepan and tip in the flour. Over a medium heat, whisking vigorously and constantly, bring everything gradually to a simmer. Continue whisking and cooking until the sauce has thickened, 2–4 mins. Crumble in the stock cube, pour in the reserved pasta water and cook for 2–4 mins more. Season and stir in half the mozzarella until melted then remove from the heat.
Preheat the grill to high. Toss the pasta and broccoli with the sauce and transfer to an oven proof dish approx. 20x28 cm. Top with the pitta, reserved mozzarella and sliced tomatoes and grill for 5 mins until golden and bubbling.
Cook's tip
The fatless white sauce method used above is super-simple and cuts out the need for lots of butter. Just make sure the liquid is cold when the flour is added, and whisk constantly until the sauce begins to thicken.
Leftover tip
Old pitta bread can be freshened up easily, by popping in the toaster, or sprinkling with water and a short blast in the air fryer. It’s ideal for perfectly portioned sandwiches, or can be turned into mini pizzas. Freeze leftover pasta portions in individual dishes for future busy weeknights.
