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Dinner with Rukmini
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Roasted Broccoli and Bacon Conchiglie Bake with Lemon Crème Fraîche
Introduction from Rukmini Iyer
I like to make this mac & cheese-style dish in a large, shallow roasting tin, so you get the maximum surface area for the crunchy topping. There’s broccoli and spinach for added greens and a wonderful savoury note from the bacon. Feel free to use any cheese you have left over in the fridge; blue cheese or cheddar would work well.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/gas 7. Cook the conchiglie in boiling salted water for 10 minutes, then drain. While the pasta is cooking, tip the broccoli, bacon and thyme into a large roasting tin, mix with 1 tablespoon of the olive oil, then transfer to the oven and roast for 10 minutes while the pasta cooks.
Stir the cooked, drained pasta through the roasted broccoli and bacon, along with another tablespoon of oil, the crème fraîche, spinach, lemon juice and sea salt (if using).
Scatter the dish with the parmesan and breadcrumbs, drizzle with the remaining tablespoon of oil, then bake for a further 15–20 minutes, until the top is golden brown and crunchy. Serve hot.
MAKE IT VEGGIE: Consider substituting the bacon with a jar of sliced artichokes, drained and chopped into slightly smaller bits, and use vegetarian parmesan.
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From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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