Creamy Broccoli Pasta (Printable version)
A comforting, creamy pasta dish with tender broccoli florets and a luscious Parmesan sauce, ideal for a quick weeknight dinner.
# What You'll Need:
→ Pasta
01 - 12 ounces penne or fusilli pasta
→ Vegetables
02 - 10 ounces broccoli florets
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
→ Sauce
05 - 2 tablespoons unsalted butter
06 - 2 tablespoons all-purpose flour
07 - 1 2/3 cups whole milk
08 - 1/3 cup plus 1 tablespoon heavy cream
09 - 2 ounces grated Parmesan cheese
10 - 1/4 teaspoon ground black pepper
11 - 1/2 teaspoon salt (plus more for pasta water)
12 - Pinch of nutmeg (optional)
→ Garnish (optional)
13 - Extra grated Parmesan
14 - Freshly cracked black pepper
15 - Chopped parsley
# Directions:
01 - In a large pot, bring generously salted water to a rolling boil. Add the pasta and cook according to package directions. During the final 4 minutes of pasta cooking, add the broccoli florets to the same pot. Once cooked, drain the pasta and broccoli together, then set aside.
02 - In a large skillet, melt the unsalted butter over medium heat. Add the finely chopped onion and sauté for 2 to 3 minutes until it becomes translucent. Incorporate the minced garlic and cook for an additional minute, being careful not to burn it.
03 - Sprinkle the all-purpose flour into the skillet with the cooked onions and garlic. Whisk continuously for 1 minute to create a smooth roux.
04 - Gradually pour the whole milk into the roux, whisking constantly to prevent lumps. Add the heavy cream and bring the mixture to a gentle simmer. Continue to cook, stirring occasionally, until the sauce slightly thickens, which should take approximately 3 to 4 minutes.
05 - Stir in the grated Parmesan cheese, salt, ground black pepper, and the pinch of nutmeg (if desired). Continue stirring until the Parmesan is fully melted and the sauce achieves a smooth, creamy consistency.
06 - Add the drained pasta and cooked broccoli to the prepared sauce in the skillet. Toss thoroughly to ensure everything is evenly coated. If the sauce appears too thick, incorporate a splash of the reserved pasta water until the desired consistency is reached. Serve immediately.
07 - Garnish each serving with extra grated Parmesan cheese, freshly cracked black pepper, and chopped parsley, if desired, before enjoying.
# Expert advice:
01 -
- It's astonishingly quick to pull together, making it your weeknight dinner hero when time is short.
- The velvety sauce clinging to every noodle and tender broccoli floret is pure comfort, surprisingly simple yet incredibly satisfying.
02 -
- Always reserve some pasta water before draining; it's your secret weapon for adjusting sauce consistency later.
- Freshly grated Parmesan truly makes a difference in both melting quality and flavor compared to pre-shredded varieties.
03 -
- Cook your pasta al dente, as it will continue to cook slightly when tossed with the hot sauce, preventing it from becoming mushy.
- Adding the broccoli directly to the pasta water for the last few minutes of cooking ensures it's perfectly tender-crisp and saves you an extra pot to wash.