Creamy Broccoli Pasta (Print Version)
# Ingredients:
→ Key Elements
01 -
2 tablespoons olive oil
02 -
2 tablespoons butter
03 -
4 cloves garlic, chopped fresh
04 -
1 yellow onion, diced finely
→ Veggies & Pasta
05 -
16 ounces ditalini pasta
06 -
1/2 cup reserved pasta water, makes sauce creamy
07 -
500 grams broccoli, cut into small florets
→ Cheesy Sauce Mix
08 -
8 ounces Parmesan cheese, grated fresh
09 -
Salt and pepper to your liking
10 -
8 ounces mozzarella cheese, shredded fresh
11 -
2 cups heavy cream
# Instructions:
01 -
Heat up some butter and olive oil in a big pan on medium heat. Toss in the garlic and onion, stirring them around for 5-7 minutes until they soften and smell amazing. Add a pinch of salt to bring out their flavors.
02 -
Stir in the broccoli florets and cook for another 5 minutes. You want them soft, but still vibrant green. Sprinkle with a little more salt for layers of flavor.
03 -
Pour in your heavy cream and let it come to a gentle simmer. Add in mozzarella while stirring until it fully melts into a smooth sauce. Finish by seasoning with salt and pepper to fit your taste.
04 -
As your creamy sauce finishes up, cook the pasta in a separate large pot. Follow the directions on the package to cook it just until tender but still a little firm. Don't forget to save 1/2 cup of the pasta water before draining.
05 -
Combine your cooked pasta, broccoli, and sauce in the skillet. Pour the saved pasta water in and gently mix everything until the sauce totally coats each pasta piece.
06 -
Take the pan off the heat and sprinkle the Parmesan cheese over the pasta mix. Stir until it melts and makes the sauce even richer and creamier.
07 -
Dish out this warm, cheesy pasta right away. Add a little extra Parmesan on top and some black pepper for that final touch.
# Notes:
01 -
The starch in pasta water helps the sauce stick beautifully to the pasta.
02 -
It's best to grate your cheeses fresh, as pre-shredded cheese won't melt as smoothly.