Broccoli Pasta & Roasted Cherry Tomatoes
Treat yourself to a comforting and flavourful dish with this Broccoli Pasta & Roasted Cherry Tomatoes. Tender broccoli is combined with creamy sauce, while the roasted tomatoes bring a sweet, caramelized burst of flavour. A perfect mix of spices and a sprinkle of Parmesan cheese creates a warm, home-cooked feel. This dish is ideal for a cozy meal any day of the week, whether you’re cooking for family or enjoying a solo dinner. Every bite is packed with comfort and flavour.
Equipment
- Blender or Food processor
Ingredients
- 2 heads of broccoli (florets separated)
- 1 cup cherry tomatoes
- 3 cloves garlic (minced)
- 1-2 shallots (finely chopped)
- 1 tbsp olive oil
- 1 cup heavy cream
- Salt and pepper to taste
- ½ cup Parmesan cheese once cream is hot
- ½ tsp paprika
- ½ tsp salt
- 2-3 tsp basil paste adjust to taste
- ½ tsp garlic powder
- ¼-½ tsp white pepper
- Grated Parmesan cheese for topping
- Fresh basil or parsley for garnish
- Chili flakes optional, to taste
- Cooked pasta of your choice
Roasted Cherry Tomatoes
- 1 tbsp olive oil
- 1 tsp sugar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place the cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and sugar. Roast in the oven for about 15-20 minutes or until they are soft and slightly caramelized.
- Bring a pot of salted water to a boil and blanch the broccoli florets for 2-3 minutes until tender. Drain and set aside.
- In a pot, heat olive oil over medium heat. Add minced garlic and chopped shallot, and sauté until fragrant.
- Add the blanched broccoli florets to the pot and cook for a few minutes, stirring occasionally.
- Pour in the heavy cream and bring to a simmer. Let it cook for about 5 minutes until the sauce thickens slightly.
- Add paprika, basil paste, garlic powder, salt, white pepper, and parmesan to the pot, mix well.
- Transfer the sauce mixture to a blender or food processor and blend until smooth.
- Toss the broccoli cream sauce with cooked pasta until well coated.
- Once plated add the cherry tomatoes atop or beside the pasta
- Serve the Broccoli Cream Pasta & Roasted Cherry Tomatoes hot, garnished with additional Parmesan cheese, chili flakes. fresh basil, and parsley if desired.
Notes
- Adjusting Sauce Thickness:
- To thicken the sauce, let it simmer longer to reduce, or add a touch more heavy cream.
- If it’s too thick, thin it with a splash of pasta cooking water.
- Basil Paste: Add basil paste to taste. If you don’t have basil paste, fresh basil leaves or dried basil can be substituted.
- Pasta Choice: This sauce pairs well with any type of pasta, such as penne, spaghetti, or fusilli. Choose your favorite to suit the dish.
- Vegan Option: For a dairy-free version, use coconut cream instead of heavy cream, nutritional yeast instead of Parmesan, and skip the cheese garnish.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating:
- Stovetop Reheating: Place the pasta in a skillet over low to medium heat. Add a splash of cream, milk, or pasta water to help loosen the sauce, and stir until heated through.
- Microwave Reheating: Place the pasta in a microwave-safe container and cover with a damp paper towel. Microwave in 30-second intervals, stirring between each, until the pasta is heated evenly. Add a little cream or pasta water if the sauce is too thick.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife