Cavatelli and Broccoli
This family recipe features thick cavatelli pasta paired with tender broccoli in a rich, garlicky sauce. It's a hearty dish often prepared for summer gatherings and can be conveniently finished in a crockpot. The combination of parmesan cheese and a buttery base creates a deeply satisfying flavour that fills the kitchen with an inviting aroma as it cooks.
Ingredients
- 4 cloves garlic, chopped
- 4 tablespoons butter, divided
- 1 ounce olive oil
- 1 head broccoli or 1 (16 ounce) bag frozen broccoli, chopped very small
- 2 cups chicken stock
- 1 lb frozen cavatelli
- 1 (4 ounce) can mushrooms, drained
- salt and pepper, to taste
- garlic salt
- 2 tablespoons cornstarch, mixed with
- 2 tablespoons water
- 1/2 cup grated parmesan cheese
Method
- Cook the chopped garlic in two tablespoons of butter.
- Stir in the broccoli and mushrooms, cooking them until just tender.
- Pour the chicken stock into the pan with the cooked vegetables.
- Allow the mixture to simmer gently while you complete the next stages.
- Prepare the frozen cavatelli according to the package instructions.
- Ensure the cooked pasta is drained thoroughly.
- Mix the remaining two tablespoons of butter into the drained cavatelli.
- Combine the cornstarch and water, then stir this into the broccoli sauce to thicken it.
- Transfer the sauce over the pasta and season with salt, pepper, and garlic salt.
- Mix everything together well and fold in the grated parmesan cheese.
- For a crockpot version, place the cooked cavatelli in the pot, cover with the sauce, and cook on low for 2-4 hours.
Nutrition (per serving)
Sodium251500 mg
Recipe details
CategoryToddler Friendly
AuthorBri22
