broccoli bake

greens are hard to get into children at the best of time, let alone adults. you know why? you boil the heck out of it!
This italian style broccoli pasta bake is creamy, savoury, garlicky and full of goodness.
4-6 people

1 broccoli head chopped finely (or briefly whizzed in food processor), grate up that stem it is packed full of goodness!!
300g dry pasta
2 large cloves garlic
salt and pepper
quark (no certain amount)
4 tbsp FRESHLY grated parmesan cheese (1 syn per tbsp)
fry light olive oil (if you have sunflower oil that is ok)
1 red onion finely diced
100ml unsweetened almond milk (1/2 syn)

cook your pasta for 6-7 minutes ( i know it doesnt seem long but it will be going in the oven)
meanwhile fry off your onion on low heat with fry light until softened, turn up the heat, add the garlic and broccoli, coating it in the onion and garlic, add a splash of water and cook for 5 minutes.
remove from the heat and stir the broccoli through the pasta with the parmesan, milk and 2-3 tbsp quark with a generous pinch of salt and pepper.
put in an oven proof dish and bake for 10 minutes at 20
0oC alternatively you could let it cool wrap it up and freeze for up to 6 months. just take out and bake for 40 minutes at 180oC.