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Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
- 500grams rigatoni
- 1 broccoli, cut into small florets
- 1 1/2 cups Woolworths light thickened cream
- 1/2 cup basil pesto
- 1 clove garlic, crushed
- 1 lemon, zested, juiced
- 60grams baby spinach leaves
- 1/2 cup pizza cheese
- 425grams canned chickpeas, rinsed, drained, patted dry with paper towels
- 125grams buffalo mozzarella, drained, torn
- 1tablespoons extra virgin olive oil
Nutrition per serving
3450kJ / 825Cal
3450 Kilojoules or 825 Calories
40% of daily energy intake*
Protein
32.8grams
Fat
39.5grams
Carbs
82.0grams
Sugars
7.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A hearty pasta bake is the perfect dish to whip up for a family get-together. Try this delicious pesto pasta bake recipe featuring broccoli and chickpeas.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Cook pasta in a large saucepan of boiling, salted water for 8 minutes, adding broccoli in the last minute of cooking. Drain, reserving 1/2 cup cooking liquid.
Step 2 of 3
Place cream, pesto, garlic clove, zest, lemon juice and reserved cooking liquid in a large baking dish. Stir to combine. Add pasta, broccoli and spinach, then stir to combine. Scatter over cheese and chickpeas.
Step 3 of 3
Bake for 15 minutes or until golden and crispy on top. Top with mozzarella, drizzle with oil, then serve seasoned with pepper.
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