Our broccoli has been used, and it was a success! I must admit that my sauce didn’t turn out exactly like the sauce in my prior post. I got carried away with my new immersion blender and surprise, surprise…it resembled broccoli soup! But, I went full steam ahead on making the pasta anyway. Because nothing goes better with broccoli than it’s best friend cheese, I turned this sauce into this cheesy broccoli sauce and we all enjoyed it! And, we also got our veggies, which is a bonus.
Ingredients:
2 bunches of broccoli
1/2 large onion, chopped
5 cloves garlic, minced
2 tablespoons of butter
2 tablespoons of olive oil
1 cup water
1/4 cup of half-n-half
1/4 cup of shredded parmesan cheese
1/2 cup of shredded white cheddar
1/2 cup of shredded mozzarella
salt
pepper
Instructions:
Saute your onions and garlic in the butter and olive oil and then add in your broccoli.
Continue to saute your broccoli for 3 minutes or so, then add in your water and cook until your broccoli is well done. While your broccoli is cooking, you can cook your pasta so they are finished about the same time.
Once your broccoli is cooked, if you prefer to have small bits of broccoli instead of a puree, I would recommend pulsing this mixture in a food processor. If you like a “soup-like” consistency, go ahead and pull out that immersion blender.
We stored ours (with the added half-n-half) at this point for our meal on Wednesday. When I arrived home from classes, I followed the directions below.
Once it is blended, add it back to your pot and add in your cheeses and stir until melted. Then, add your half-n-half or cream. Salt and Pepper to taste. Add your pasta to the pot with the sauce, including about 1/4 cup of the pasta water.
We topped our pasta with lots of fresh ground pepper and a bit more Parmesan. We all enjoyed this unique take on pasta! Thank you to Smitten Kitchen for the inspiration for this delicious dish!
