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Home Pasta met broccoli in mozzarella roomsaus

Recipes

This has turned into a real treat: the combination of broccoli, cream sauce and bacon bits is incredibly tasty. So it’s certainly not a light meal, but it doesn’t always have to be 😉

Recipe

Pasta with broccoli in mozzarella cream sauce

A creamy pasta with broccoli in a rich mozzarella cream sauce, finished with golden-brown bacon strips and juicy vine tomatoes. This dish comes together quickly and is a true comfort meal for weeknights.

Course	Main course
Kitchen	Italian
Servings	3

Preparation time

Preparation time	35 min
Total	35 min

Equipment

stick blender
tall beaker
sauté pan
pot

Ingredients

400 g pasta
800 g broccoli
2 packs smoked bacon strips (attached together)
1 ball of mozzarella
1 bottle cooking cream
200 g small vine tomatoes
salt & pepper
olive oil
optional: a handful of toasted pine nuts and some grated Parmesan

Pasta with broccoli in mozzarella cream sauce

1. Cook the pasta al dente in a pot with plenty of water and a pinch of salt. When it’s done, drain the pasta, stir in some olive oil and leave it covered in the pot.

2. Wash the broccoli and cut it into florets. Fry the bacon strips in a dry frying pan until golden brown and then set them aside in a small bowl. Use the same pan without cleaning it in between: that way the flavours mingle nicely.

3. Heat some oil in the pan and sprinkle some pepper over it: place the vine tomatoes in the pan. Turn the heat to medium-high and wait until the tomatoes burst open; the flavours will now infuse into the tomatoes. When the tomatoes have softened a bit, set them aside on a plate.

4. In a tall beaker, blend the mozzarella with the cooking cream into a smooth, firm sauce using a stick blender. Heat some oil in the pan again and stir-fry the broccoli for about 5 minutes. Season with salt and pepper. Now add the bacon back in and pour in the cream sauce. Let everything warm through. Spoon the pasta onto plates, top with the broccoli in sauce and finish with a vine tomato, some grated Parmesan and, if you like, pine nuts.

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Use a tall beaker and a stick/immersion blender for the cream sauce so the mozzarella and cooking cream blend smoothly. This gives you a nice, thick sauce without lumps.

Want to make the dish a bit more festive? Sprinkle a handful of toasted pine nuts and some extra grated Parmesan over the top at the end. Delicious as lunch or a weeknight dinner.

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