Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.

Meanwhile, halve any large broccoli florets. 

When boiling, add the rigatoni to the water and bring back to the boil. Cook for 7 mins.

Meanwhile, grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press).

In a small bowl, combine the breadcrumbs and olive oil for the crumb (see pantry for amount). Season with salt and pepper, then set aside. 

Heat your grill to high. Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the garlic and fry for 30 secs. Stir in the creme fraiche, veg stock paste and water for the sauce (see pantry for amount).

Bring to the boil, then lower the heat and simmer until slightly thickened, 3-4 mins. 

When the pasta has been cooking for 7 mins, add the broccoli florets to the pan and bring back to the boil.

Cook with the pasta until tender, 5 more mins. Once cooked, drain well in a colander.

In the meantime, once the sauce has thickened, stir in the Cheddar, hard Italian style cheese and Dijon mustard until melted, 1-2 mins. Season with salt and pepper, then remove from the heat.  

Stir the cooked pasta and broccoli into the sauce, then transfer it into an appropriately sized ovenproof dish.

Sprinkle over the crumbs, then pop under the grill until golden, 2-3 mins. TIP: Watch the crumbs carefully as they can burn easily.

When the broccoli pasta bake is ready, share it out between your plates.

Serve the baby leaves alongside and drizzle the balsamic glaze over them to finish. 

Enjoy!