Summary

Ingredients

• 300 g broccoli, cut into small florets
• 200 g spahetti
• some oil
• 1 small onion (s), finely chopped
• 200 ml whipped cream
• 50 g Goronzola
• 2 tomato (s)
• salt and pepper
• Parmesan, freshly grated

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Instructions

1. Cook the noodles in salted water according to the instructions on the packet. Also cook the broccoli florets in salted water until they are firm to the bite, then drain and drain.
2. For the cheese sauce, roast the chopped onion in a little oil, pour in the whipped cream and bring to the boil. Add the Gorgonzola and 2 tablespoons of Parmesan, melt and simmer everything together over a low heat for about 1 minute. Carefully season with salt and pepper.
3. Quarter the tomatoes, remove the seeds and dice the pulp. Add to the cheese sauce together with the broccoli, let it get hot and season the sauce again. Gently mix in the cooked spaghetti.
4. Arrange on plates, sprinkle with a little parmesan and serve immediately.