Creamy Broccoli Pasta
Ingredients
Ingredients
Organic broccoli florets (florets only)
250 g
Organic garlic cloves
2 pcs
Organic dried rigatoni
200 g
Organic parmesan (finely grated)
25 g
Organic A2 crème fraîche
3 tbsp
Flaky sea salt
1 pinch
Black pepper (freshly ground)
1 tsp
Instructions
Blanch + Infuse
Bring a large pot of salted water to the boil. Blanch broccoli florets and garlic cloves for 4 minutes until tender-crisp and vibrant green.
Blend the Velvet
Transfer blanched broccoli and garlic into a high-speed blender along with sea salt, black pepper, crème fraîche, and 1/4 cup of the hot cooking water. Blend on high until completely smooth, glossy, and silky.
Cook the Base
Cook rigatoni in the boiling water according to packet instructions until perfectly al dente. Drain the pasta, reserving the pan and an extra 1/4 cup of the pasta cooking water.
The Master Toss
Return cooked pasta to the pan and pour over your broccoli puree. Toss gently over low heat to coat each tube, loosening with 1-2 tablespoons of reserved cooking water.
The Final Finish
Spoon the pasta onto warmed plates, finishing with a generous crack of freshly ground black pepper and an extra dusting of finely grated parmesan.
Original recipe
Storage
Best enjoyed fresh. If reheating, add a splash of water or milk to loosen the sauce.
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