Pasta with Broccoli and Cheese
Pasta with broccoli and cheese is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g mini penne
- Salt
- 500 g broccoli florets
- 4 tbsp butter
- 2 tbsp flour
- 200 ml milk
- 150 ml Heavy Cream
- 100 g freshly grated cheese (e.g., Parmesan, Emmental, Gouda, Gruyère)
- black pepper (freshly ground)
- Nutmeg (freshly grated)
- 5 Tbsp breadcrumbs
- butter (for the dish)
Instructions
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1.
Cook the pasta in boiling salted water until al dente. Drain, rinse with cold water and set aside.
-
2.
Wash and trim the broccoli florets, blanch them in boiling salted water for about 5 minutes, then drain, rinse with cold water and set aside.
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3.
For the sauce melt 2 tbsp butter in a saucepan, sprinkle in the flour, stir and lightly brown. Gradually pour in milk and cream while stirring, let thicken for 3-4 minutes. Stir in the cheese until melted. Season with salt, pepper and a pinch of nutmeg.
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4.
Heat the remaining butter in a skillet, add breadcrumbs and toast until golden brown. Remove from heat.
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5.
Preheat the oven to 220 °C (428 °F) with upper and lower heating.
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6.
Combine pasta, broccoli and sauce, transfer to a greased baking dish, top with toasted breadcrumbs. Bake in the preheated oven until golden brown, then serve on a plate.
