Creamy Broccoli Pasta at home
- Yield 3
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Creamy Broccoli Pasta at home is a pasta recipe on Avoteb. The yield on the card is 3. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 1 tablespoon neutral oil
- 3 garlic cloves, finely grated
- 8 ounces small pasta (ditalini, small shells, or elbows)
- 2 cups broth of choice (chicken or vegetable)
- 1 teaspoon Dijon mustard
- 1/2 cup milk
- 1 cup (4 ounces) shredded cheddar cheese
- 2 tablespoons finely grated Parmesan cheese, plus extra for serving
- 1 cup finely-chopped broccoli florets
- fine sea salt and freshly cracked black pepper
Method
Sauté the garlic. Warm the oil in a medium skillet over a medium burner. Tip in the garlic and cook for about 30 seconds, just until fragrant.
Toast the pasta. Tip in the dry pasta and stir for about 30–60 seconds so it soaks up the garlicky oil.
Let it bubble gently in broth. Tip in the broth and mix in the Dijon mustard. Raise to a gentle let it bubble gently and cook, stirring occasionally, until the pasta is just slightly under al dente and about 70% of the liquid has been absorbed. The mixture should still look loose and brothy.
Tip in light creaminess. Lower the heat and mix in the milk, cheddar, and Parmesan. Whisk gently until the cheeses melt into the broth without thickening it too much.
Tip in the veggies. Stir in the broccoli. Leave for 1–2 minutes, just until the broccoli is heated through and tender.
Finish & serve. Taste and season with salt and plenty of black pepper. Plate warm, with an extra twist of black pepper.
