Cooking Instructions - General. Take care - may boil over.; Hob - From Ambient. 1. Place 250ml water, 100ml milk (and 10g butter if you fancy) in a saucepan and bring to the boil. The recipe does not contain heavy cream! Instead it uses naturally low in fat ricotta for extra creaminess. Just for a little extra ‘umph’, we’re going to add in some onion & garlic powder, with some white pepper and nutmeg. Alongside those flavour boosters, I love adding in some dijon mustard too. dried pasta. I like to use Fusilli or Rigatoni for this recipe. Spaghetti or Linguine would also work well. Store in a cool, dry place away from strong odours and direct sunlight. Once opened, use within 24 hours Not suitable for freezing.

fresh broccoli. I add the broccoli to the pan of pasta during the last few minutes of cooking time so it’s still retains some bite (I can’t stand overcooked broccoli!)Put the pot of boiling water away, put the steamer away, put it all away. Roasting cauliflower is the superior method and here’s why: garlic and herb cream cheese. I love to use Boursin cheese for this, but any other brand will be fine. Do not overblend the broccoli. Unless you have a very large blender I recommend pulsing the broccoli in 2 batches. If you are a fan of broccoli rice you might also like broccoli rice patties with cheese and creamy vegan broccoli spinach soup. Step two – season the courgettes/zucchini with salt and pepper. Add the olive oil to a large saucepan and cook until beginning to soften and turn golden. This will take about 8 minutes. Remove the courgettes from the pan with a slotted spoon and transfer to a bowl.

Now you could finish the pasta with some sort of crumb topping before baking, but since we’re doing it cauliflower cheese style, it’d be rude not to finish with more cheese. You’ll only need to roughly cover the top, some exposed pasta works nicely because it goes crispy. Once baked, I love finishing with crispy bacon (do I need to justify this!?). I recommend cooking this at the same time as the pasta bake, so it’s perfectly crisp when ready to serve.

Does it make good leftovers?

Process shots: stir in pasta (photo 1), stir in cauliflower (photo 2), add to baking dish (photo 3), top with cheese (photo 4), bake (photo 5), top with bacon (photo 6). To make it vegetarian, you need to switch the Parmesan for a vegetarian suitable alternative, or use cheddar. Using the large holes on the box grater, grate the broccoli “fur” (the dark-green fuzzy outer layer of the florets – leave the tight, inner florets intact) and set aside. Although you can buy Tenderstem broccoli year round, it is in season in the UK from June to November. The broccoli is cooked with the garlic in a little oil and then stirred into the sauce along with the cooked pasta. And that's all the ingredients you'll need to make this creamy broccoli pasta.

The caramelization/light charring from roasting develops extra flavour, which you can’t get by boiling/steaming! This Cheese & Broccoli Pasta doesn’t take long at all to make – you can have it on the table in twenty minutes. If you want to make it a bit more special or into a weekend or dinner party meal you could serve it with Garlic & Parsley Dough Balls or Air Fryer Garlic Bread. This creamy pasta and broccoli recipe is a simple vegetarian dish that comes together in under 15 minutes! It does not contain any cream, is low in fat, super easy to make and perfect as a family dinner.Bachelors Pasta 'n' Sauce Syns: Find Out How Many Syns Each Flavor Is Bachelors Pasta 'n' Sauce Syns 2023: The Complete Guide The generous amount of creamy white sauce (a light bechamel sauce) in this recipe means there is no chance this pasta bake will turn out dry. This Cheese & Broccoli Pasta doesn’t reheat particularly well as the sauce splits slightly. I don’t mind this and will still heat it up for lunch the next day. If you've made this creamy broccoli ricotta pasta I'd love to know how it turned out for you. Let me know in the comments below, thanks!