Cheese Broccoli Pasta (Print Version)
# Ingredients:
→ Basic Mix
01 -
2 tablespoons of cooking olive oil
02 -
2 tablespoons of unsalted butter
03 -
1 large yellow onion, diced small
04 -
4 cloves of garlic, finely chopped
→ Pasta Components
05 -
16 ounces of small tube pasta
06 -
500 grams of broccoli heads, snapped into tiny pieces
07 -
1/2 cup of starchy pasta cooking liquid for blending
→ Rich Sauce Elements
08 -
8 ounces of freshly grated Parmesan
09 -
8 ounces of pulled-apart mozzarella
10 -
2 cups of full-fat cream
11 -
Salt and ground pepper, added to taste
# Instructions:
01 -
Warm up the butter and oil together in a big pan over medium flame. Throw in your chopped onion and garlic, letting them soften and smell good for about 5-7 minutes. Add a bit of salt to make their flavor pop.
02 -
Toss your broccoli bits into the pan and let them cook another 5 minutes. You want them just a little soft but still bright green. Sprinkle some more salt to bring out their taste.
03 -
Add your cream to the pan and wait till it starts to bubble gently. Slowly mix in your shredded mozzarella, stirring until it disappears into a smooth, thick sauce. Taste and add salt and pepper as needed.
04 -
While your sauce comes together, boil your small pasta tubes until they're just firm when you bite them. Remember to grab half a cup of the cooking water before you drain!
05 -
Add your drained pasta to the skillet with the broccoli mix. Pour in that saved pasta water and stir everything around until all the pasta gets coated in the sauce.
06 -
Pull the pan off the heat and dump in all that Parmesan right away. Mix it through as it melts down, making your dish even tastier.
07 -
Scoop it hot onto plates. Sprinkle more cheese on top with a little black pepper for extra flavor.
# Notes:
01 -
That pasta water makes your sauce stick to every bite and keeps everything smooth.
02 -
Always grab a block and grate your own cheese instead of buying the bagged stuff for better melting.