Nelly Elliott

Newcastle based blogger, mama, creative, coffee-only with my oxygen, vegan, plus-size fashion lover and feminist.


Broccoli and Cauliflower Pasta Bake

I know I harp on and on about meal planning and the benefits of being super organised. However, occasionally I find myself getting home from work with absolutely no idea what to make for dinner. These are usually the nights where Paul is busy or out and I am fending for myself.
I live exactly 150 yards from an amazing Chip Shop so on these night the temptation to scoff chips is overwhelming. This is the precise reason that I meal plan.

So the other day I was at a complete loss and lacking any sort of culinary inspiration, I took to twitter to have a moan (as you do) and it ended up turning into a bit of a Ready Steady Cook challenge where I listed he contents of my fridge and people gave me ideas.

Thanks to Roswen from Roswensian I ended up making this fabulous broccoli and cauliflower pasta dish.

Despite being shamefully simple this dish really blew me away with its deliciousness, so I thought I would share. This dish is so adaptable that you could really throw anything you like into the mix. I happened to have a few capers and some Serrano ham which needed using up, so threw them into the mix.

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Broccoli and Cauliflower Pasta Bake
A very adaptable recipe, great for using up leftovers.
  • 60-80g Pasta (cooked al dente)
  • 500g jar pasatta
  • a generous amount of broccoli and cauliflower
  • 2 tablespoons capers
  • 2 slices roughly chopped Serrano ham
  • 2 cloves (minced) garlic
  • spoolsh of Red wine
  • 40g cheese
Steam the broccoli and cauliflower until they are soft yet still firm.Fry the garlic in a little oil or frylight, add the pasatta and red wine and gently simmer for around 5-10 mintes.Add the pasta, broccoli, cauliflower, capers and ham. Stir through on the heat until everything is combined.Turn into a suitable oven dish and sprinkle the cheese on the top.

Cook at 180C for around 25 minutes, until the top is golden and crisp.

I found the cauliflower really took on the sauce flavour and made the small amount of pasta go much further. This made two individual sized portions for me which were 7pp each. Although I could of easily eaten the lot all in one for 14pp!

Whats are your go-to meals on disorganised days?