Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g broccoli
- 500 ml vegetable stock
- 1 onion (s)
- 2 tablespoon butter
- 500 g pasta
- 100 g herbal cream cheese
- 50 g parmesan, rated
- Pepper, freshly ground
- salt
Print Recipe
Pin Recipe Instructions
- Clean the broccoli, cut into small florets, peel and dice the stalk. Cook the florets in the broth for a few minutes. Then drain and collect the broth.
- Peel and dice the onions, sauté with the broccoli florets in the melted butter, deglaze with the stock and cook covered for about 10 minutes.
- Cook the pasta al dente according to the instructions on the packet.
- Take out some broccoli florets and puree the rest of the broccoli in the broth.
- Stir in the cream cheese and 25 g parmesan and bring to the boil again.
- Add the broccoli florets again, season with salt and pepper and serve with the pasta and the remaining parmesan.
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