Broccoli Fettuccine Alfredo
A decadent dinner idea, very rich and delicious. You’ll be blown away how good this meatless broccoli fettuccine Alfredo Pasta is!
- 250 g fettuccine pasta
- 200g broccoli florets
- 1 clove garlic
- 4 Tbsp butter
- 3 Tbsp all-purpose flour
- 1+1/4 cups milk
- 1 cup grated Parmesan
- 1/4 tsp nutmeg
- to taste salt & pepper
Bring a large pot of water to boil when it reaches a full boil, add the pasta and cook for 7-10 minutes or until al dente. When the pasta is finished cooking, reserve ½ cup of the starchy pasta water and then drain the pasta in a colander.
Mince the garlic and cook it over medium heat in a medium sauce pot with the butter until the garlic has softened slightly (3-5 minutes) then add broccoli florets. Add the flour, stir and cook for 2-3 minutes more.
Whisk in the milk. Increase the heat to medium-high. Whisk the milk mixture until it comes up to a light simmer. As soon as it reaches a simmer it will thicken and Turn the heat off and whisk in the Parmesan cheese. Add freshly cracked black pepper, nutmeg, and salt to taste.
Return the cooked pasta to the large pot. Add the reserved pasta cooking water and toss the pasta to loosen it up. Then pour the Parmesan sauce over top. Stir to coat everything in the sauce and then serve!