![]() ![]() You can add chicken, sausage, or shrimp to this creamy broccoli pasta, just sauté before broccoli and then proceed with the recipe. You can also use frozen broccoli, don’t need to thaw it, just add it to the pan and cook it as long as it takes to be done.Try to cut your broccoli into bites of the same size so it will cook evenly.You can also stir in some fresh parsley or use it for garnish.Place the water as the first thing when making this recipe, the sauce comes together in just over 10 minutes, enough time to cook your pasta and have it ready to add to the condiment right away.Serve immediately with more parmigiano cheese sprinkled on top. Pour over half a cup of pasta cooking water and mix vigorously until the cheese is melted and your pasta has a nice creamy sauce. Drain and add the pasta, Fontina cheese, and parmigiano. Now, make sure there’s still some liquid, then add the cream and mustard. Mix well and cook until broccoli will be al dente (about 4 minutes), adding the remaining stock little by little. In a large skillet or pan, heat the oil over medium heat, add the butter and as soon as it melts, add the broccoli florets.Īdd garlic, salt, and pepper, then pour one cup of chicken stock. While the pasta is cooking, cut the broccoli in half then chop it into small florets. Bring to a boil, add salt, and then cook the pasta accordingly to the package instructions. Place a large pot with water over high heat. SALT AND PEPPER – To taste, just pay attention because the cheese and stock already have salt, so don’t add too much. You can replace it with regular mustard if you want. MUSTARD – This is a star in the recipe! The Dijon mustard just adds a nice tangy flavor that goes perfectly with broccoli and cream. ![]() ![]() If you prefer to use chopped fresh garlic I suggest sautéing it first in oil and then adding the broccoli as shown in the video. So I chose chicken stock but it can also be done with vegetable or beef stock if you want. STOCK – Because I prefer to cook the broccoli directly in the pan without using another pot, it is necessary to use some liquid. OIL – A little bit of extra virgin olive oil, to help the butter heat without burning, you can replace it with any oil you prefer. PARMIGIANO – Used freshly grated Parmigiano, but sometimes (especially if I am in a hurry) I also use store-bought parmesan cheese or Pecorino romano. Penne aldente vs rigate free#Feel free to sub with mozzarella cheese, gouda, or cheddar. You can also sub with a healthier alternative like greek yogurt, or cashew cream.īUTTER – Butter adds creaminess and flavor, but if you have concerns about calorie intake, feel free to leave it out or to replace it with your favorite oil.ĬHEESE – I used Fontina cheese because I love the flavor and how the cheese really melts very well into the sauce, without clogging as other string cheese does. When I can’t find that type I also use broccolo romanesco, because is very popular in this zone.ĬREAM – Used whole cream, called also heavy cream. I have used sometimes mezze penne or even pennettine, if you find them where you live use any of those too!īROCCOLI – I used regular broccoli (in Italy is called cavolo broccolo or broccolo siciliano). PENNE PASTA – You can also use other types of pasta, but penne rigate is just perfect to go with this sauce and definitely worth trying at least once. Let’s see the ingredients you will need to make this delicious and creamy broccoli pasta. Even using cream, because the recipe uses also some acqua di cottura (cooking water), making the sauce thicker without the need for a roux. With just simple changes, like adding some chicken, or shrimp, using gluten-free pasta, or adding some chili flakes, this recipe is highly customizable. Think of all the health benefits this amazing vegetable has. It takes about 20 minutes from start to end, and that includes washing and cutting the broccoli! Really, is one of the easiest recipes out there for beginners and is always a hit. The dish comes together in about 20 minutes, making it the perfect weeknight dinner.ĭespite the name, this recipe doesn’t have a lot of cream that hides the broccoli flavor, you actually taste it because is also cooked in a pan and not boiled in a separate pot. This recipe for creamy broccoli pasta is loaded with broccoli and cheese. ![]()
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