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Emily's pasta with cream cheese and broccoli sauce

updated

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Ingredients for 4 servings:

  • 500 g broccoli
  • 500 ml vegetable stock
  • 1 onion(s)
  • 2 tbsp butter
  • 500g pasta
  • 100 g herb cream cheese
  • 50 g Parmesan, grated
  • Pepper, freshly ground
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Trim the broccoli, divide it into small florets, peel the stalk, and dice it. Cook the florets in the broth for a few minutes. Then drain and reserve the broth. Peel and dice the onions, sauté them with the broccoli florets in the melted butter, deglaze with the broth, and cook covered for about 10 minutes. Cook the pasta according to the package instructions until al dente. Remove a few broccoli florets and puree the remaining broccoli in the broth. Stir in the cream cheese and 25g of Parmesan cheese and bring back to a boil. Add the broccoli florets, season with salt and pepper, and serve with the pasta and the remaining Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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