Broccoli Parmesan Pasta

Ingredients for 4 servings:

• 800 g pasta, e.g. B. Tortiglioni
• 500 g broccoli
• 1 small onion(s)
• 100 g Parmesan, freshly grated
• 250 ml Cremefine, 7%
• 200 ml water
• salt and pepper
• nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

simple, vegetarian, quick

Boil water for the pasta and cook according to the package instructions. Dice the onion, wash and finely chop the broccoli (including the stalks if desired). Tip: If you don’t like the stalks, simply freeze them in a bag and use them for your next vegetable broth. Heat oil in a pan. Sauté the onion until translucent. Briefly sauté the broccoli. Add water and simmer on low heat with the lid closed for 2-3 minutes. Add the Cremefine and bring to a boil briefly. Add the grated Parmesan and simmer on low heat, stirring, until the Parmesan and Cremefine have combined. Season with salt (careful not to add too much, as the Parmesan is already salty), pepper, and nutmeg. Mix the broccoli-Parmesan sauce with the drained pasta and serve. If you like, you can also serve with additional grated Parmesan.