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This simple, easy to make pasta dish is a great alternative to macaroni and cheese. The white sauce is tasty, without an overpowering red or cream sauce--a perfect warm dish still appropriate for summer days. The recipe is also a great way to help children like broccoli and develop a taste for Italian alternatives to spaghetti. Note, this recipe is vegetarian, but not vegan.
Ingredients
60 g butter
1 large onion, finely chopped
450 g dried ribbon pasta
460 g broccoli, broken into florets
150 ml/1/4 pint boiling vegetable stock
1 tbsp plain flour
150 ml single light cream
60g grated mozzarella cheese
freshly grated nutmeg
salt and pepper
„h Melt half the butter in a large saucepan over a medium heat. Add the onion and fry for 5 minutes.
„h Add the broccoli and pasta to the pan and cook for 2 minutes. Add the vegetable stock, bring back to the boil and simmer for another 12 minutes. Season well with salt and pepper.
„h Meanwhile melt the remaining butter in a saucepan over a medium heat. Sprinkle the flour over and cook for 2 minutes. Gradually stir in the cream and bring to a simmering point, without boiling. Add the grated cheese and season with salt and nutmeg.
„h Drain the pasta and broccoli mixture ad pour over the cheese sauce. Cook stirring occasionally for 3 minutes. Transfer the pasta, broccoli mixture to a warm serving dish and serve.
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