Creamy Broccoli Pasta (Printable)
Enjoy a comforting, creamy pasta with tender broccoli and a luscious Parmesan sauce. Ideal for a quick weeknight meal.
# 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 fresh parsley
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. During the final 4 minutes of cooking, incorporate the broccoli florets into the boiling pasta water. Drain thoroughly, reserving a small amount of pasta water if desired.
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 softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
03 - Sprinkle the all-purpose flour into the skillet with the sautéed aromatics. Whisk continuously for 1 minute to form a smooth roux, ensuring the raw flour taste is cooked out.
04 - Gradually pour in the whole milk, whisking constantly to prevent lumps from forming. Incorporate the heavy cream and bring the mixture to a gentle simmer. Continue to cook, stirring occasionally, until the sauce begins to slightly thicken, approximately 3 to 4 minutes.
05 - Stir in the grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, and the optional pinch of nutmeg. Continue stirring until the cheese has melted completely and the sauce is smooth and homogenous.
06 - Add the drained pasta and broccoli to the creamy sauce in the skillet. Toss thoroughly to ensure all components are evenly coated. If the sauce appears too thick, incorporate a splash of the reserved pasta water to achieve the desired consistency. Serve immediately, garnished with additional grated Parmesan, freshly cracked black pepper, and chopped parsley, if desired.
# Expert Suggestions:
01 -
- It's incredibly forgiving and quick, making it perfect for those 'what's for dinner?' moments when you're short on time but craving something wholesome.
- The balance of tender broccoli and velvety sauce feels indulgent without being heavy, a delightful treat for your taste buds any day of the week.
02 -
- Always whisk your roux continuously when adding milk; this one step is the secret to a silky smooth sauce without any pesky lumps.
- Don't overcook the broccoli; adding it to the pasta water for just the last few minutes keeps it tender-crisp and beautifully green, not mushy.
03 -
- Always reserve a cup of pasta water before draining; this starchy liquid is your best friend for adjusting sauce consistency and ensuring it clings beautifully to the pasta.
- Taste and adjust seasoning throughout the cooking process, especially after adding the cheese and before serving; a little extra salt or pepper can make all the difference.