Creamy Broccoli Spaghetti

Von Spain on a Fork · 20 Min.

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Zubereitung

1. Fill a stock pot a little over halfway with water, season generously with sea salt and bring to a high heat.
2. Wash and pat dry the broccoli, cut off the stalk, halve the head and roughly chop into small chunks.
3. Heat the garlic infused olive oil in a large frying pan over medium heat.
4. After a couple of minutes, add the broccoli, toss with the oil, then spread in a single layer and stir every 1 to 2 minutes until evenly sautéed.
5. When the water is boiling, add the spaghetti and stir every 2 minutes so it cooks evenly and doesn't stick.
6. When the broccoli is lightly sautéed (about 5 minutes), add the flour and stir continuously for 1 to 2 minutes.
7. Add the milk and broth, stir and cook for 4 to 5 minutes until slightly creamy, then season with sea salt and black pepper, and reduce to low heat to simmer.
8. When the spaghetti is al dente, use tongs to transfer it straight into the pan with the sauce, then turn off the heat and mix well.
9. Finely grate in the Manchego cheese, add the parsley, mix once more and serve immediately.

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KäseMilchNudelnBrokkoliSpaghettiManchego