Creamy Broccoli Spaghetti | Crazy GOOD 20 Minute Pasta Recipe

This Creamy Broccoli Spaghetti is what delicious and healthy food is all about. It´s filled with a ton of goodness, easy to make and done in just 20 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for a complete and nourishing meal.

To make this pasta dish I used spaghetti, but you can use whatever type of pasta you like. For the broccoli I used a head of fresh broccoli. You can also use frozen broccoli, just make sure to fully thaw out and pat completely dry before cooking.

I finished off the pasta with some shredded Manchego cheese. If you can´t find Manchego in your area, you can use whatever type of cheese you like. Great substitutes for Manchego are: Monterey Jack, Pecorino Romano and Mozzarella Cheese.

TIPS & TRICKS to Make this Recipe: I cooked the pasta and the sauce at the same time, so it all comes together at the same time. If you prefer, cook the spaghetti first, then set aside while you cook the sauce. Once you add the spaghetti into the warm sauce, it will bring the spaghetti back to life.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
GARLIC INFUSED SPANISH OLIVE OIL

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Watch the Video Below on How to Make Creamy Broccoli Spaghetti

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Creamy Broccoli Spaghetti

Course Main Course

Prep Time 5 minutes

Cook Time 20 minutes

Servings 2

Calories 534 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp garlic infused olive oil 30 ml
• 8 oz spaghetti 225 grams
• 1 head fresh broccoli 300 grams - 3/4 lbs
• 1 tbsp all purpose flour 10 grams
• 3/4 cup low fat milk 175 ml
• 3/4 cup vegetable broth 175 ml
• 1/2 cup shredded Manchego cheese 60 grams
• 2 tbsp chopped parsley 8 grams
• pinch sea salt
• dash black pepper

Instructions

1. Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

2. Wash and pat dry the head of broccoli, then cut off the stalk, cut the head in half and roughly chop each half to end up with small chunks of broccoli

3. Heat a large fry pan with a medium heat and add in the garlic infused olive oil

4. After a couple of minutes add in the broccoli, mix with the olive oil, then place in a single layer, mix every 1 to 2 minutes so it all evenly sautees

5. While the broccoli is cooking, the water should be at a boil in the stock pot, add in the spaghetti, mix every 2 minutes so it all evenly cooks and it doesn´t stick together

6. Once the broccoli is lightly sauteed, about 5 minutes, add in the flour, mix continuously for 1 to 2 minutes, then add in the milk and broth, continue to mix and go for 4 to 5 minutes or until you end up with a slightly creamy sauce, then season with sea salt and black pepper, mix together, lower to a low heat and let it simmer

7. Once the spaghetti is cooked al dente, using tongs, transfer directly into the pan with the sauce, then turn off the heat, mix together unti well mixed

8. Finely grate in 1/2 cup (60 grams) manchego cheese and add in the parsley, give it one final mix, transfer into serving dishes and serve at once, enjoy!

Recipe Notes

Get the Garlic Infused Olive Oil I used to make this Recipe

Nutrition Facts

Creamy Broccoli Spaghetti

Amount Per Serving

Calories 534 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 6g38%

Polyunsaturated Fat 2g

Monounsaturated Fat 12g

Cholesterol 27mg9%

Sodium 625mg27%

Potassium 852mg24%

Carbohydrates 63g21%

Fiber 6g25%

Sugar 10g11%

Protein 22g44%

Vitamin A 1947IU39%

Vitamin C 157mg190%

Calcium 351mg35%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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