Creamy Broccoli Pasta
This Creamy Broccoli Pasta has pasta shells smothered in a buttery Garlic Parmesan Sauce with herbs, a hint of lemon juice, and lots of broccoli!
Ingredients
- 1 lb medium pasta shells Ideal for holding the creamy sauce.
- 3 cups of fresh broccoli florets Provides texture and essential nutrients.
- 4 tablespoons Unsalted butter For sautéing and adding richness.
- 2 Cloves of garlic, minced Adds a pungent flavor.
- 1 small onion, finely chopped Provides a sweet, aromatic base.
- 3 tbsp All-purpose flour Used to thicken the sauce.
- 2 cups whole milk The base for the creamy sauce.
- 1 cup heavy cream Enhances the creaminess of the sauce.
- 1 cup Grated Parmesan cheese Adds a nutty, salty flavor.
- Salt and black pepper, to taste
- A pinch of nutmeg Adds warmth and depth to the sauce.
Instructions
Prepare Ingredients:
- Wash and cut the broccoli into bite-sized florets.
- Cook pasta in a large pot of boiling salted water until al dente, about 8-10 minutes. Drain and set aside.
Cook Broccoli
- In the last 3 minutes of the pasta cooking time, add broccoli to the boiling pasta water. Drain with the pasta and set aside.
Make Roux
- In the same pot, melt butter over medium heat.
- Add garlic and onion, sautéing until translucent and fragrant.
- Sprinkle flour over the cooked onions and garlic, stir to combine, and cook for about 1 minute to remove the raw flour taste.
Create Cream Sauce:
- Gradually add milk and cream while continuously stirring to prevent lumps.
- Bring the mixture to a simmer and let it thicken slightly, about 5 minutes.
- Reduce heat to low and stir in grated Parmesan cheese until melted and smooth.
- Season with salt, pepper, and a pinch of nutmeg.
Combine Pasta and Broccoli
- Add the cooked pasta and broccoli back into the pot with the sauce.
- Toss to coat evenly with the creamy sauce.
- Cook over low heat for another 2-3 minutes to heat everything through.