Ingredients
Equipment
Method
- In a large skillet, melt butter with olive oil over medium heat. Add minced garlic and diced onion, sauté until translucent, about 5-7 minutes. Season with 1 teaspoon of salt.
- Stir in chopped broccoli and sauté for another 5 minutes, until the broccoli is tender yet still vibrant green. Add another teaspoon of salt.
- Pour in the heavy cream. Bring the mixture to a gentle simmer, then add the shredded mozzarella cheese. Stir continuously until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
- Meanwhile, cook the pasta in a separate pot according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
- Add the cooked pasta to the skillet with the broccoli and creamy sauce. Pour in the reserved pasta water and toss everything together gently until the pasta is well coated with the sauce.
- Remove the skillet from the heat. Sprinkle grated parmesan cheese over the pasta and stir until the cheese is melted and incorporated.
- Serve the creamy broccoli pasta immediately, garnished with additional parmesan cheese and freshly ground black pepper if desired. Enjoy! (Watch video below!)
Notes
If you'd like to add chicken:
- 2 chicken breasts, cubed
- Marinade: 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon garlic powder, 1 teaspoon parsley
- Fry until fully cooked in a pan, deglaze with a little butter, then stir the chicken back in with the heavy cream in step 3.
How to Store:
- Fridge: store in an airtight container 2 to 3 days. Reheat gently over low heat with a splash of milk to loosen the sauce.
- Freezing isn't recommended, the cream sauce can separate.
Cook the pasta al dente. It keeps cooking in the sauce, so pull it a minute early to avoid mushy noodles.
Add the pasta water a splash at a time. It's what loosens the sauce and helps it cling, so go slowly until it's just right.
Stir the parmesan in off the heat so it melts smooth instead of clumping.