Noodles with Creamed Broccoli Sauce
Transform your weeknight dinners with this satisfying Noodles with Creamed Broccoli Sauce recipe, a creamy twist on a classic pasta dish that’s as comforting as it is wholesome. Tender fettuccine noodles are coated in a velvety sauce made from puréed steamed broccoli, milk, and a touch of heavy cream, perfectly balanced with garlic and Parmesan cheese for a boost of savory depth. This recipe elevates simple ingredients like fresh broccoli and pantry staples into a luscious, nutrient-packed meal that’s ready in just 35 minutes. Serve it with a sprinkle of extra Parmesan or a crack of black pepper for a dish that’s indulgent yet guilt-free, ideal for busy families or cozy nights in. Perfect for lovers of creamy pasta dishes, this recipe is your next favorite way to sneak more greens onto your plate!
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Recipe Information
Ingredients
- 300 g fettuccine noodles
- 300 g broccoli
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 0.5 cup heavy cream
- 1 unit garlic clove, minced
- 0.5 cup grated Parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 0.25 cup water
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine noodles and cook according to the package instructions until al dente. Drain and set aside.
While the noodles cook, wash and chop the broccoli into small florets. Discard the thick stalks.
Heat the olive oil in a large skillet over medium heat. Add the chopped broccoli and sauté for 5 minutes until bright green and slightly tender.
Add 0.25 cup of water to the skillet, cover, and let the broccoli steam for an additional 5 minutes until fully tender. Remove the broccoli and set it aside to cool slightly.
Using a blender or food processor, blend the steamed broccoli into a coarse purée. You may add 1-2 tablespoons of water if needed to achieve a smoother consistency.
In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Sprinkle the flour over the butter and whisk continuously for 1-2 minutes to form a roux. Gradually add the milk, whisking constantly to prevent lumps.
Once the milk is incorporated, stir in the heavy cream and let the sauce thicken, about 3-4 minutes.
Add the broccoli purée to the skillet and stir until evenly combined. Reduce the heat to low and mix in the grated Parmesan cheese, salt, and black pepper.
Taste the sauce and adjust seasonings as needed. If the sauce is too thick, add a splash of milk to loosen it.
Toss the cooked fettuccine noodles into the skillet with the creamed broccoli sauce. Mix well to coat the noodles evenly.
Serve the noodles warm, garnished with additional Parmesan cheese or a sprinkle of black pepper, if desired.
Nutrition Facts
Calories |
2397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 3751 mg | 163% | |
| Total Carbohydrate | 275.2 g | 100% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 38.9 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1211 mg | 93% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1740 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
