Creamy Broccoli Pasta
Ingredients
– Olive oil
– broccolini and Cherry tomatoes
– Flour (about 3 tbsp, adding more as needed for desired consistency)
– Milk (I used 1/2 cup of coconut and 1/2 cup of oat, chobani is my current fav)
– 2 tbsp: Butter
– 2 cloves of garlic, minced.
– Red pepper flakes; S&P
– 1/2 tsp of nutmeg and garlic powder
– Fav marinara sauce (about 3/4 cup)
– Zest and juice of 1 lemon
– Pasta of choice
Season cherry tomatoes and broccolini with red pepper flakes, garlic powder and S&P on baking sheet. Drizzle olive oil and roast at 425 degrees for about 10-15 mins.
Make cream using butter, flour, and milk. First sauté garlic in butter, about 2 mins until slightly browned. Add a little bit of the flour. Slowly adding milk, while thoroughly mixing over low heat. Keep adding flour + milk until desired amount and consistency, stirring frequently. Add nutmeg, red pepper flakes, and S&P, lots of pepper! I also added a little bit of fresh oregano that I had on hand, optional but def recommended. After about 15 mins, add the marinara sauce, let simmer on low heat for about 10 more mins. Add the zest and juice of one lemon. Sauce will still be thick at this point but you’ll be adding pasta water to thin it out. Drizzle some olive oil.
In the meantime, make past according to directions.
To the sauce, add some pasta water (about 1/2 cup, a little bit at a time), the pasta, broccoli/tomatoes and lots of grated parm. Mix well and garnish with fresh basil. Top with more fresh cracked pepper.
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