Creamy Broccoli Pasta Recipe

Introduction:
Welcome back to the show, foodies! Today, we’re diving into a special recipe for Creamy Broccoli Pasta inspired by the Calabrian region of Italy. This dish is all about getting the perfect balance between creamy sauce and flavorful roasted broccoli florets. If you’ve loved my previous broccoli pasta recipe, you’re going to adore this variation. Let’s get started!

Ingredients:
For the Broccoli Pasta:
2 large heads of broccoli (or 3 small ones), with stems
1 lb penne rigate pasta
4 cloves garlic, minced
1/4 tsp red chili flakes
2 tbsp olive oil (for roasting broccoli florets)
Salt, to taste
1 tbsp butter
1/2 cup grated Pecorino Romano cheese
For the Broccoli Sauce:
Broccoli stems (from the heads of broccoli used)
1 cup water (for blending)
Olive oil, for sautéing
Salt and pepper, to taste
For the Broccoli Breadcrumbs:
Broccoli crumbs from cutting board
1/2 cup breadcrumbs
Olive oil

Instructions:
Prepare the Broccoli:
Trim the Broccoli: Cut off the tough ends of the broccoli stems. Peel the bottom half of the stems to remove the fibrous layer.
Cut into Florets: Break the broccoli into small florets for roasting. Set aside the larger pieces of the stem for the sauce.
Shave the Stems: Slice the broccoli stems into small, bite-sized pieces for the sauce.

Roast the Broccoli Florets:
Preheat Oven: Heat your oven to 475°F (245°C).
Season the Florets: Toss the small broccoli florets with olive oil and a pinch of salt. Spread them out on a sheet tray.
Roast: Roast for 8–10 minutes until edges are golden brown. For more color, shift the florets around and roast for an additional 2–3 minutes.

Cook the Broccoli Stems:
Boil: Place the broccoli stems in a pot of salted boiling water. Cook for 10 minutes until very soft.

Make the Broccoli Breadcrumbs:
Sauté: In a pan, heat a little olive oil and add the broccoli crumbs from the cutting board. Sauté for 2 minutes until they begin to brown.
Add Breadcrumbs: Stir in the breadcrumbs and continue cooking until golden brown.

Make the Broccoli Sauce:
Blend: Place the boiled broccoli stems in a blender with 1 cup of water. Blend until smooth, adding more water if needed.
Cook: In a pan, heat olive oil and add minced garlic and red chili flakes. Cook until garlic softens.
Add Broccoli: Carefully add the blended broccoli to the pan with garlic. Cook for about 5 minutes, breaking it up with a spoon.

Prepare the Pasta:
Cook: Boil the penne rigate according to package instructions until just under al dente (about 8.5 minutes). Reserve 1.5 cups of pasta water before draining.

Combine Pasta and Sauce:
Add Pasta: Stir the cooked pasta into the broccoli sauce. Mix well and cook for another minute, adding pasta water as needed to achieve the desired sauce consistency.
Finish: Stir in the butter and let it melt into the sauce. Add grated Pecorino Romano cheese and mix until melted and smooth.

Serve:
Plate: Divide the pasta among serving bowls. Top with roasted broccoli florets and a sprinkle of broccoli breadcrumbs.
Garnish: Add a bit more Pecorino Romano cheese if desired. Enjoy!

Conclusion:
That’s it for today’s Creamy Broccoli Pasta recipe! I hope you enjoyed this new twist on a classic dish. If you did, make sure to give this article a thumbs up, share it with friends and family, and leave a comment letting me know what you think. Don’t forget to subscribe for more delicious recipes. I’ll see you in the next article!

Created by : NOT ANOTHER COOKING SHOW