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Tagliatelle with broccoli sauce

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Ingredients for 4 servings:

  • 300g tagliatelle
  • salt water
  • 600 g broccoli
  • 1 onion(s)
  • 1 clove(s) garlic
  • 600 ml vegetable stock
  • 100 g herb cream cheese
  • 50 g Parmesan, freshly grated
  • 1 tbsp butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Trim and dice the broccoli. Cook in the broth for 4 minutes. Then drain and reserve the broth. Peel and finely dice the onion and garlic. Sauté with the broccoli in the melted butter. Deglaze with 500 ml of the broth and cook for about 8 minutes. Remove the pan from the heat and puree the broccoli in the broth. Stir in the cream cheese and 30 g of grated Parmesan and bring back to a boil briefly. Season with salt and pepper. Meanwhile, cook the pasta in salted water according to the package instructions until al dente and drain. Serve the pasta with the sauce and the remaining Parmesan.

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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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