The pasta with broccoli cream is a creamy and delicate first course, perfect for a quick everyday lunch or for a dinner with friends and family. A tasty recipe, similar to the pasta with broccoli and potatoes, and equally simple to make.
For this recipe, I used frozen broccoli, but fresh ones will do just fine too. Those who know me, know that I often use frozen vegetables: already cleaned and practical especially for these preparations.
After sautéing the broccoli in the pan with oil and garlic, I blended them with some pecorino and a few tablespoons of pasta cooking water. A very quick vegetarian recipe, prepared in the time it takes to cook the pasta. Then enriched with sliced almonds and more pecorino, you’ll have an irresistible result. And now, let’s head to the kitchen together, because the pasta with broccoli cream and almonds will be ready in a click!
If you’re interested in other broccoli first course recipes, also check out:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 272.23 (Kcal)
- Carbohydrates 32.73 (g) of which sugars 1.84 (g)
- Proteins 10.17 (g)
- Fat 12.59 (g) of which saturated 3.14 (g)of which unsaturated 0.49 (g)
- Fibers 2.91 (g)
- Sodium 1,204.28 (mg)
Indicative values for a portion of 6 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.64 oz linguine
- 8.82 oz frozen broccoli
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 1.59 oz pecorino cheese (grated)
- salt (to taste)
- pepper (to taste)
- sliced almonds (to taste)
Tools
- High-edged Saucepan
- Frying Pan
- Immersion Blender
- Garlic Press
Steps
First, cook the pasta in plenty of salted water. Meanwhile, take care of cooking the vegetables. If using fresh broccoli, clean them and divide into florets. Then boil them in plenty of salted water, or steam them in the pressure cooker. If using frozen ones, you can skip the steps written above.
Then clean a clove of garlic, remove the core, and press it with a garlic press. Heat a non-stick pan, add the oil and pressed garlic, and let it sauté for a few moments. Then add the broccoli, season with salt and pepper, and cook covered over low heat for about ten minutes.
After the broccoli cooking time, transfer them to the immersion blender’s cup. Also add part of the pecorino cheese and a couple of tablespoons of pasta cooking water. Set aside the amount of pecorino you will need to serve with the linguine. Add a little cooking water at a time. You should get a creamy consistency. You can always add more if needed.
Blend the broccoli until you get a thick and homogeneous cream. Transfer the broccoli cream to the pan, mix, and also add the al dente drained pasta. Mix again and add a few more tablespoons of pasta cooking water.
In this step, I put the cooking water in the blender cup to collect all the broccoli cream remaining on the edges. Then finish cooking the linguine over medium heat, always stirring.
The pasta with broccoli cream is ready! Serve it with almond slices and more grated pecorino.
Storage and Tips for Pasta with Broccoli Cream
The pasta with broccoli cream and almonds is best enjoyed immediately after cooking.
FAQ Questions and Answers for Pasta with Broccoli Cream
What can I substitute for almonds?
You can use other nuts you like.
