Of course broccoli is lovely just as a side dish - but I wanted to try something a bit more interesting and remembered this idea of using it with a creamy pasta sauce. This dish was a bit of an experiment as I was trying to use up lots of bits and pieces in the fridge - including a lovely block of taleggio cheese (reduced from £2.25 to 25p! Thank you Sainsburys!) and fresh filled pasta (reduced to 15p from Morrisons!) but it worked so well that I thought I'd share it. As an added bonus, I made enough sauce for a second dish (Well I do love a bargain!)
Ingredients:
- Splash of olive oil
- 1 Onion - finely chopped
- 2 Cloves of smoked garlic - chopped (I'm sure unsmoked would work just as well)
- 150 ml white wine (I'm sure vegetable stock would be ok if you don't want to use wine)
- 250g block of taleggio DOP cheese - chopped into chunks
- 150ml double cream
- 200g purple sprouting broccoli
- Spinach and ricotta filled ravioli (although any pasta would be fine)
- Gently heat the olive oil in a pan.
- Add the onion and garlic and cook until softened.
- Add the wine and cook for about 5 minutes.
- Add the cheese and stir until melted.
- Add the cream and simmer for about 10 minutes or until the sauce has thickened.
- Meanwhile, boil the broccoli and pasta until tender. Drain and combine with the sauce.
This made more than enough sauce for just the two of us, so I retained half and served it the next day with mushrooms sauteed in a touch of home made garlic infused oil, and plain old pasta twists.
I hope this gives you a new idea for something to do with a glut of broccoli! (Sorry I've no photo's of the finished product - unfortunately I was far too eager to eat it and forgot!)
Enjoy x