Spaghetti with Broccoli Cream Pesto As seen on Smitten Kitchen Bookmark recipe Print recipe Download recipe Share Rating 0 out of 5 stars (0) Ingredients 1/2 pound broccoli1/2 pound dried spaghetti1 tablespoon unsalted butter1 tablespoon olive oil1/2 small onion, finely chopped1 clove garlic, minced (or more to taste)1/2 teaspoon table saltFreshly ground black pepper or pinches of red pepper flakes4 tablespoons heavy creamA heap of grated parmesan (about 1/2 cup), to serve Calories BeginnerItalianVegetarianDinnerDairySautéingHealthyQuick and EasyVegetablesLunchBoilingGrainsSavoryCreamyBlenderMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Bring a large pot of salted water to boil for your pasta. Step 2 Remove broccoli florets from stems and chop into medium florets. Step 3 Peel stems with a vegetable peeler and slice them into 1/2-inch segments. Step 4 Use your pot of future pasta water to steam or par-boil your broccoli florets and stems until just tender, then drain if needed and set them aside. Step 5 Add pasta to water and cook until al dente, or about one minute less than fully cooked. Before draining pasta, reserve a cup of pasta cooking water and set it aside. Drain pasta. Step 6 Wipe out pot so that you can use it again. In the bottom of the pot, melt butter and olive oil together over medium heat. Step 7 Add onion and reduce to medium-low, sautéing it until tender, about 7 minutes. Add garlic and cook for another two minutes. Step 8 Add steamed broccoli, salt, and red or black pepper and turn the heat back up to medium-high, cooking it with the onion and garlic for a few additional minutes. Step 9 Pour cream over the mixture and let cook for 30 seconds. Step 10 Transfer broccoli mixture and all of its creamy bits at the bottom of the pan to a blender or food processor and blend in short bursts until it’s finely chopped and a little sauce. Step 11 Add the broccoli sauce back to the pot with the drained spaghetti and a splash or two of the reserved pasta water. Cook over medium-high for 1 to 2 minutes, tossing the mixture so that it evenly coats. Step 12 Add more pasta water as needed to loosen the sauce. Step 13 Adjust seasonings to taste, adding more salt or pepper, and scoop into a serving bowl. Step 14 Shower spaghetti with grated parmesan and dig in. Chef’s notes The sauce is gluten-free and could be used with a gluten-free pasta.For a more adult version, use more garlic and a good bit of red pepper flakes.The sauce can be made in advance and stored in the fridge for several days.
