Creamy broccoli pasta with parmesan (Print Version)
# Ingredients:
→ Base ingredients
01 -
250g pasta (such as penne or fusilli)
02 -
500g broccoli (about 1 medium head)
→ Creamy sauce
03 -
200g heavy cream
04 -
75g herb-flavored cream cheese
05 -
100g Parmesan cheese, freshly grated
06 -
250ml water from cooking the broccoli
07 -
1/2 teaspoon vegetable stock powder or bouillon
→ Garnish and seasoning
08 -
25g pine nuts
09 -
Salt and freshly ground black pepper to taste
10 -
Freshly grated nutmeg
# Instructions:
01 -
Cut the broccoli into small florets, saving the tender part of the stem (peeled and diced). Bring a pot of water to a boil, add the vegetable stock powder, and cook the broccoli for about 5 minutes until tender but still bright green. If desired, set aside a few small florets for garnish. Reserve 250ml of the cooking water before draining.
02 -
While the broccoli is cooking, bring a separate pot of generously salted water to a boil. Cook the pasta according to package instructions until al dente. Drain well when finished.
03 -
In a small dry skillet, toast the pine nuts over medium heat until golden brown, watching carefully to prevent burning. Set aside. In a bowl, combine the reserved broccoli cooking water with the cream and herb cream cheese. Grate the Parmesan cheese if not already grated.
04 -
Return the drained broccoli to its pot (without the water). Add the cream mixture and use a potato masher or fork to partially mash the broccoli, leaving some texture. Stir in 3/4 of the grated Parmesan until melted. Season with salt, pepper, and a pinch of freshly grated nutmeg. Add the drained pasta and toss gently to coat. Serve topped with the toasted pine nuts, reserved broccoli florets (if using), and remaining Parmesan.