Broccoli Pasta

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  • 1 Kg minced meat (if desired)
  • 1 large onion chopped
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon black pepper
  • ½ Kg frozen or fresh broccoli
  • 1 medium size carrot, grated
  • 1 green pepper, cubed
  • 200 gm Nada Cream
  • 1 pasta box or more according to tray size
  • 2 cups low-fat Nada Milk
  • 2 cups béchamel
  • ½ Kg grated mozzarella cheese
  • 2 spoons butter



  1. Put the chopped onion with the oil over heat until gold-brown, then add meat, spice, salt, sauce, broccoli, carrot, pepper with a glass of water. Stir well and leave over heat until it cooks and the water evaporates completely, then add half the portion of cheese and stir well. 
  2. Boil the pasta with the salt, and flip occasionally so it won’t stick.
  3. Béchamel: put 2 spoons of butter or less over the heat with 4 spoons of flour. Stir together well, then add 2 cups of low-fat Nada Milk gradually, stirring occasionally so the flour doesn’t crumble or stick to the pan, until it becomes thick enough. Then add the cheese portion, stirring constantly. Add salt and a little bit of black pepper and spice. 
  4. In an oven tray, put the boiled pasta as one layer then add the meat and the broccoli. Pour béchamel on top and sprinkle the grated mozzarella cheese
  5. Pre-heat the oven to 200’ C’ Put the tray in until the béchamel thickens then put right under the grill till it becomes golden-brown and the cheese melts
  6. Remove tray from the oven and leave for 15 minutes then serve.