Cheesy Creamy Broccoli Pasta (Printable Version)
# What You'll Need:
→ Sauce and Vegetables
01 -
2 tablespoons unsalted butter
02 -
2 tablespoons extra virgin olive oil
03 -
1 yellow onion, finely diced
04 -
500 grams fresh broccoli, chopped into small florets
05 -
4 cloves garlic, minced
→ Dairy and Cheese
06 -
2 cups heavy cream
07 -
225 grams mozzarella cheese, shredded
08 -
225 grams parmesan cheese, grated
→ Pasta and Water
09 -
225 grams ditalini pasta
10 -
120 millilitres reserved pasta cooking water
# Step-by-Step Directions:
01 -
Melt butter with olive oil in a large skillet over medium heat. Add minced garlic and diced onion; sauté until onion is translucent, about 5–7 minutes. Season with 1 teaspoon of salt.
02 -
Stir in chopped broccoli and continue to sauté for 5 minutes until broccoli is tender but still bright green. Add another teaspoon of salt.
03 -
Pour in the heavy cream. Bring to a gentle simmer, then add shredded mozzarella. Stir constantly until cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
04 -
Meanwhile, cook ditalini pasta in a separate pot of boiling salted water according to package instructions until al dente. Reserve 120 millilitres of pasta water, then drain the pasta.
05 -
Add cooked pasta to the skillet with broccoli and creamy sauce. Pour in reserved pasta water and toss gently to coat pasta evenly.
06 -
Remove skillet from heat. Sprinkle grated parmesan over the pasta and stir until melted and fully incorporated.
07 -
Serve immediately, garnishing with extra parmesan and freshly ground black pepper if desired.
# Helpful Notes:
01 -
Ensure to reserve pasta water as its starch helps create a silky, cohesive sauce.