Summary

Ingredients

• 600 g broccoli
• 600 ml vegetable stock
• 1 onion (s)
• 1 tablespoon butter
• 300 g taliatelle
• salt and pepper
• 100 g cream cheese
• 50 g parmesan, freshly rated

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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 4 minutes. Then drain and collect the broth.
2. Peel and finely dice the onion, sauté with the broccoli florets in the melted fat, deglaze with 500ml of the broth and cook covered for 8 minutes. Cook the pasta in enough boiling salted water according to the instructions on the packet until al dente. Puree the broccoli in the broth. Stir in the cream cheese and 30g grated Parmesan, add the broccoli stalks and bring to the boil again. Season to taste with salt and pepper, serve with the drained pasta, coarsely ground pepper and the rest of the parmesan.