Summary

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

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Instructions

1. 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.
2. 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.
3. Cook the pasta al dente according to the instructions on the packet.
4. Take out some broccoli florets and puree the rest of the broccoli in the broth.
5. Stir in the cream cheese and 25 g parmesan and bring to the boil again.
6. Add the broccoli florets again, season with salt and pepper and serve with the pasta and the remaining parmesan.