Creamy Pasta with Almonds and Roasted Broccoli

by katerina on November 20, 2012

Creamy Pasta with Almonds and Roasted Broccoli

Roasted broccoli is probably something we eat at least once a week, frequently twice. It is very easy to put together and is very flexible from a time perspective. I love it because in so simple a recipe you get a wonderful caramelized flavour, crispy texture, and a healthy side dish.

Creamy Pasta with Almonds and Roasted Broccoli

Those same reasons are why, when paired with almonds this is such a great vegetarian pasta recipe.

Print Recipe

Creamy Pasta with Almonds and Roasted Broccoli

(serves 2)

1 large head broccoli, chopped into small florets (about 3 cups when chopped)
1 teaspoon olive oil
salt and freshly ground pepper
1 tablespoon butter
1 shallot, thinly sliced
1/2 cup almonds
1 pinch chili flakes
1 pinch freshly grated nutmeg
1 cup whipping cream
200g pasta( Despite the picture I like orrecchiete best with this recipe)

Turn your oven on to 425F. Place a large pot of water on to boil.

Wash your broccoli and chop it into small delicate florets, cutting them in half if necessary to make them bite sized. Place on a baking sheet and toss with the teaspoon of olive oil and a generous sprinkling of salt. When your oven has heated to temperature place the broccoli in the oven.

Meanwhile place a heavy saucepan over medium low heat. Melt the butter and sweat the shallots until soft. Roughly chop the almonds and add to the shallots along with the chilies and nutmeg. Cook for 2-3 minutes to toast the almonds and then add the cream along with a pinch of salt and freshly ground pepper. Allow the sauce to simmer very gently while you cook the pasta, stirring regularly.

Watch the broccoli carefully, you want it browned and slightly crispy. Remove from oven when it reaches this stage (should take approximately 15-20 minutes).

When the pasta water is boiling, salt the water and cook according to package directions.

Stir the broccoli and pasta into the sauce and taste for seasoning. Add salt and pepper as necessary and serve immediately.


Prep Time: 5 minutes | Cooking Time: 20 minutes | Total Time:25 minutes
Calories(approximate per serving): 675



{ 6 comments… read them below or add one }

Loretta | A Finn In The Kitchen November 26, 2012 at 9:55 pm

This is such a beautiful and simple-looking recipe!

Reply

katerina November 27, 2012 at 5:30 pm

Thanks Loretta!

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AJ April 5, 2013 at 8:57 pm

I made this tonight after it being on my to-cook list for months.

Delicious! I’d never roasted broccoli before and now I’m not sure I want to eat it any other way!

Reply

katerina April 7, 2013 at 5:56 pm

Thats how I feel. We eat roasted broccoli at least twice a week.

Reply

Katie April 15, 2013 at 7:38 am

Can I put half cream & half chicken broth for the sauce?

Reply

katerina April 16, 2013 at 5:04 pm

Hmm.. I think you would end up with a much thinner sauce. I would add the broth and simmer it down a bit and then add the cream at the end. Let me know how it goes.

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