This is a vegan pasta, because sometimes it's good to have a meat - free day. But is way that is not completely meat - free, and if you eat like me, you can fry pancetta, bacon or chorizo on top. And since there was no salad, I made pickled red onion instead of salad.
Ingredients (for 4 person): 2tsp Dijon Mustard, 500g Broccoli, 100g Cheddar Cheese, 2tsp Smoked Paprika, 2pcs Shallot, 100g Soft Cheese, 2tsp Vegetable Stock, 400g Conchiglie Pasta,
Start cooking the pasta in boiling salted water, then after 4 min add the florets of broccoli. remove the broccoli from the water after cooking for 3 - 4min, and cook the pasta al'dente, then drain and set aside. Cut the shallots into thin slices, while heating 2 - 3 tbsp of olive oil in a pan. When the oil is hot, add the shallot and fry with a pinch of salt for 2 - 3min. When the shallots are browned, add 2tbsp of flour and fry thoroughly. Pour 200ml of water and 500ml of milk, add the vegetable stock, and soft cheese, smoked paprika, and mustard, and cook for 5min, or until it thickens. Season with salt and ground pepper, and you can also add 100ml of double cream, this will make the sauce creamier. Grease a small oven - proof baking tray with a cube of butter, add the pasta and broccoli, pour over the sauce and mix. Sprinkle the top with half of the grated cheddar cheese - the rest is for the topping, put a little butter on top and bake preheat oven for 10 - 15min until golden brown.
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