Mom's Creamy Broccoli Pasta
Mom's Creamy Broccoli Pasta
Ingredients
- 2 tablespoons butter
- 1/2 yellow onion, diced small
- 16 ounces fresh broccoli, crowns and stems, roughly chopped small
- 3 garlic cloves, finely chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons flour
- 2 cups milk, 2% or any preferred type
- 4 ounces cream cheese, cut into small pieces
- 16 ounces Ditalini pasta, or pasta of choice
- 1/4 cup grated Parmesan
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
Bring a large pot of generously salted water to a boil for the pasta.
⏱️ 5 min
- 2
While the water heats, warm a separate pot or large pan over medium heat. Melt the 2 tablespoons of butter. Add the 1/2 yellow onion, diced small, and cook, stirring often, for 2 to 3 minutes until it begins to tenderize and become translucent.
⏱️ 3 min
- 3
Add the 16 ounces of fresh broccoli (crowns and stems), 3 finely chopped garlic cloves, 1 1/2 teaspoons of kosher salt, and 1/2 teaspoon of fresh ground black pepper to the pan. Continue to cook for 3 to 4 more minutes, stirring occasionally, until the broccoli is almost tender.
⏱️ 4 min
- 4
Sprinkle the 2 tablespoons of flour over the vegetables and mix it in thoroughly. Cook, stirring constantly, for 1 minute. Then, gradually stir in the 2 cups of milk, adding about 1/2 cup at a time and mixing well to fully incorporate it before adding more. Once the sauce begins to bubble and thicken (approximately 1 minute), add the 4 ounces of cream cheese, cut into small pieces, and stir until it melts completely into the sauce. Cover the pot and turn off the heat, allowing the sauce to rest until the pasta is ready.
⏱️ 5 min
- 5
Add the 16 ounces of Ditalini pasta (or your chosen pasta) to the boiling salted water. Cook for 2 minutes less than the package directions. Before draining, reserve 1/2 cup of the pasta water. Using a mesh skimmer, transfer the cooked pasta directly into the sauce pan with the broccoli sauce (alternatively, drain the pasta in a colander and then transfer it to the sauce pan).
⏱️ 8 min
- 6
Turn the heat on the sauce and pasta back to medium. Add 1/4 cup of the reserved pasta water. Mix the pasta with the sauce and stir in the 1/4 cup of grated Parmesan. Cook for 2 to 3 more minutes, stirring constantly, until the sauce thickens slightly and coats the pasta, and the pasta reaches your desired tenderness. If the sauce is too thick, add more pasta water, 1 tablespoon at a time, until it reaches your preferred consistency.
⏱️ 3 min
- 7
Serve immediately and enjoy your creamy broccoli pasta!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mom's Creamy Broccoli Pasta
- 2 tablespoons butter
- 1/2 yellow onion, diced small
- 16 ounces fresh broccoli, crowns and stems, roughly chopped small
- 3 garlic cloves, finely chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons flour
- 2 cups milk, 2% or any preferred type
- 4 ounces cream cheese, cut into small pieces
- 16 ounces Ditalini pasta, or pasta of choice
- 1/4 cup grated Parmesan
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
Bring a large pot of generously salted water to a boil for the pasta.
⏱️ 5 min - 2
While the water heats, warm a separate pot or large pan over medium heat. Melt the 2 tablespoons of butter. Add the 1/2 yellow onion, diced small, and cook, stirring often, for 2 to 3 minutes until it begins to tenderize and become translucent.
⏱️ 3 min - 3
Add the 16 ounces of fresh broccoli (crowns and stems), 3 finely chopped garlic cloves, 1 1/2 teaspoons of kosher salt, and 1/2 teaspoon of fresh ground black pepper to the pan. Continue to cook for 3 to 4 more minutes, stirring occasionally, until the broccoli is almost tender.
⏱️ 4 min - 4
Sprinkle the 2 tablespoons of flour over the vegetables and mix it in thoroughly. Cook, stirring constantly, for 1 minute. Then, gradually stir in the 2 cups of milk, adding about 1/2 cup at a time and mixing well to fully incorporate it before adding more. Once the sauce begins to bubble and thicken (approximately 1 minute), add the 4 ounces of cream cheese, cut into small pieces, and stir until it melts completely into the sauce. Cover the pot and turn off the heat, allowing the sauce to rest until the pasta is ready.
⏱️ 5 min - 5
Add the 16 ounces of Ditalini pasta (or your chosen pasta) to the boiling salted water. Cook for 2 minutes less than the package directions. Before draining, reserve 1/2 cup of the pasta water. Using a mesh skimmer, transfer the cooked pasta directly into the sauce pan with the broccoli sauce (alternatively, drain the pasta in a colander and then transfer it to the sauce pan).
⏱️ 8 min - 6
Turn the heat on the sauce and pasta back to medium. Add 1/4 cup of the reserved pasta water. Mix the pasta with the sauce and stir in the 1/4 cup of grated Parmesan. Cook for 2 to 3 more minutes, stirring constantly, until the sauce thickens slightly and coats the pasta, and the pasta reaches your desired tenderness. If the sauce is too thick, add more pasta water, 1 tablespoon at a time, until it reaches your preferred consistency.
⏱️ 3 min - 7
Serve immediately and enjoy your creamy broccoli pasta!
⏱️ 1 min