Creamy Pasta with Broccoli (Print Version)
# Ingredients:
→ Main ingredients
01 -
1 lb (500g) pasta of your choice (orecchiette or penne work well)
02 -
1¾ lbs (800g) fresh broccoli (about 2 medium heads)
03 -
4 garlic cloves, thinly sliced
04 -
1 cup (100g) freshly grated Parmesan cheese
→ Sauce and seasonings
05 -
1½ tablespoons crème fraîche (or sour cream)
06 -
½-1 teaspoon red pepper flakes, to taste
07 -
3 tablespoons extra virgin olive oil, plus more for drizzling
08 -
Salt and freshly ground black pepper to taste
→ For garnish
09 -
1 handful fresh basil leaves, torn
10 -
Extra Parmesan cheese for serving
11 -
High-quality olive oil for drizzling
# Instructions:
01 -
Bring a large pot of generously salted water to a boil. While waiting, cut the broccoli into florets and peel the stems, then dice them into small pieces (don't waste the stems - they're delicious!). Add the broccoli to the boiling water and cook for 3-5 minutes until tender but still bright green. Using a slotted spoon, transfer the broccoli to a bowl, reserving the cooking water for the pasta.
02 -
In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced garlic and cook until fragrant but not browned, about 1-2 minutes. Add the red pepper flakes and cook for another 30 seconds to infuse the oil. Add the cooked broccoli to the pan and increase the heat to medium-high. Cook, stirring occasionally, for about 3-4 minutes until the broccoli starts to get some golden edges.
03 -
Using a potato masher or the back of a wooden spoon, crush about half of the broccoli in the pan to create a chunky sauce, leaving some florets whole for texture. Meanwhile, cook the pasta in the reserved broccoli water according to package directions until al dente. Add the crème fraîche and grated Parmesan to the broccoli mixture, stirring to combine. Season generously with salt and freshly ground black pepper. If the sauce seems too thick, add a few tablespoons of the pasta cooking water to reach your desired consistency.
04 -
When the pasta is done, drain it, reserving another cup of cooking water. Add the pasta directly to the broccoli sauce and toss well to coat, adding more cooking water if needed to keep everything creamy. Taste and adjust seasonings if necessary. Serve immediately in warmed bowls, topped with torn fresh basil leaves, a generous sprinkle of additional Parmesan cheese, and a drizzle of your best olive oil.
# Notes:
01 -
This rustic Italian pasta dish makes the humble broccoli the star of the show. For a time-saving shortcut, you can use frozen broccoli florets instead of fresh - just adjust the initial cooking time accordingly. The beauty of this dish is in its simplicity, so using high-quality ingredients like a good Parmesan and extra virgin olive oil makes a noticeable difference.