Pasta with broccoli, cheese and cream

Ingredients

• 500 g (1.1 lb)broccoli
• 320 g (4 cups)penne rigate
• 90 g (½ cup)double cream
• 40 g (3 tbsp)butter
• 60 g (⅓ cup)Fontina cheese, crumbled or grated
• 45 g (½ cup)Parmesan, grated
• 22.5 ml (1½ tbsp)extra-virgin olive oil
• 475 ml (2 cups)chicken stock
• 2 tspgarlic powder
• 2 tspDijon mustard
• to tastesalt and black pepper

Instructions

1. 1

   Cook the pasta

   Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.

2. 2

   Prepare broccoli

   While the pasta cooks, wash the broccoli thoroughly and cut it into small florets.

3. 3

   Start the sauce

   Heat the olive oil in a large casserole or deep pan. Add the butter, and once it has just melted, add the broccoli.

4. 4

   Cook the broccoli

   Add the garlic powder and season with salt and pepper, then pour in 1 cup of chicken stock and mix. Cook the broccoli until al dente, about 4 minutes, gradually adding the remaining stock.

5. 5

   Add cream

   Make sure some liquid remains in the pan, then stir in the cream and mustard. Cook for 1 minute.

6. 6

   Combine pasta and cheese

   Turn off the heat and add the pasta, Fontina and Parmesan.

7. 7

   Make it creamy

   Add ½ cup of the pasta cooking water and mix vigorously until the cheese has melted completely and the pasta is coated in a creamy sauce.

8. 8

   Serve straight away

   Serve immediately, adding extra Parmesan on top if you like.

What is broccoli pasta?

Pasta with broccoli is a familiar Italian-style combination of pasta and green vegetables, brought together here in a rich, cheesy sauce. This version uses penne rigate, whose ridges help the sauce cling to each piece.

The method keeps the broccoli and pasta separate until the end, so the florets can be cooked to a tender-crisp texture while the sauce is prepared.

Nutrition and macros by portion

The nutrition label shows one serving as written: 594 calories, 0g protein, 0g carbs, 0g fat.

The pasta supplies most of the carbohydrates, while the butter, olive oil and cream contribute much of the fat; the cheeses add fat and protein. Pair a serving with a simple salad or extra vegetables for a more varied plate.

The cheese and cream

Fontina: this melting cheese gives the sauce a smooth, cohesive finish when stirred through the hot pasta.

Parmesan: its savoury, salty character complements the milder Fontina. Grate it finely so it melts readily.

Cream: it softens the stock-based sauce and gives it a fuller texture. The pasta water helps bring everything together.

Keep the broccoli al dente

Small florets cook quickly and are easier to coat evenly. The method gives a guide of about 4 minutes, but check a piece as it cooks: it should be tender with a little bite.

Add the stock gradually rather than pouring it all in at once. This lets you keep some liquid in the pan for the cream and mustard without making the sauce too thin.

Use pasta water well

Before draining the pasta, reserve the required ½ cup of cooking water. Its starch helps the melted cheeses and cream form a sauce that clings to the penne.

Mix vigorously after adding the water, as directed. If the pasta has been drained already, use the reserved water while it is still hot.

Coordinate the timing

Start the pasta first, then prepare the broccoli while it cooks. The broccoli takes only a few minutes in the pan, so it can be ready close to the time the pasta is drained.

Have the cheeses measured and grated before combining everything. The final mixing is brief, and the dish is best served as soon as the cheese has melted.

Serving ideas

Serve the pasta immediately, with extra Parmesan at the table if desired. A crisp green salad or simply dressed leaves make a fresh contrast to the creamy sauce.

Because the dish already includes pasta, broccoli and a cheese-based sauce, keep any sides simple so they do not compete with its flavours.

Recipe notes & tips

• Cut the broccoli into evenly sized florets so they cook at a similar pace.
• Grate the Parmesan finely to help it melt into the sauce.
• Reserve the pasta water before draining the pasta.
• Add the stock in stages and keep some liquid in the pan before stirring in the cream.
• Mix the pasta and cheese off the heat to follow the method and avoid overcooking the sauce.
• Serve as soon as the sauce coats the pasta.

Variations

• Add chilli: stir in a pinch of chilli flakes with the garlic powder for a little heat.
• Use another short pasta: swap the penne for rigatoni or fusilli, cooking it according to its packet instructions.
• Try another melting cheese: replace the Fontina with a similar cheese that melts smoothly.
• Make it vegetarian: use vegetable stock instead of chicken stock.
• Add lemon: finish with a little finely grated lemon zest for a brighter flavour.

Common mistakes to avoid

• Overcooking the broccoli: it can turn soft; check it after about 4 minutes and stop when it is al dente.
• Adding all the stock at once: the sauce may become too loose; pour it in gradually as the broccoli cooks.
• Forgetting the pasta water: the cheese may not coat the pasta smoothly; reserve ½ cup before draining.
• Adding the cheese over high heat: it may not melt evenly; turn off the heat before adding the pasta and cheeses.
• Leaving out the seasoning: taste as you go and season the broccoli with salt and pepper as instructed.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan or microwave, stirring in a small splash of water or stock if the sauce has thickened.

Frequently asked questions