I don’t think I’ve ever had a broccoli obsession. I’ve had an obsession with kale, green beans, and I’ll probably forever be on and off obsessed with Brussels sprouts.
But broccoli, it’s always been a stable fall back. If I’m at the grocery store without a plan (which is too often, I really need to get organized), I will always pick up a couple broccoli florets and a red bell pepper.
This dish is all about the broccoli. This does contain cream and cheese, but it’s not exactly like alfredo sauce. It’s a lot more vegetable-based while still feeling like major comfort food. Also, it’s super easy to make. Which I say in almost every dinner idea I show you guys. Guess I’m not a fussy dinner kind of gal. 🙂
1 large head of broccoli (about 10 oz. is what I used)
8 oz. linguine or fettuccine pasta
6 basil leaves
2-3 cloves of garlic
1/2 cup heavy cream
2 egg yolks
1/2 cup grated parmesan cheese
salt and pepper to taste
Begin by blanching the broccoli just until bright green and softened enough to cut with a fork. Drain from the boiling water and toss in a food processor (or good blender) along with the basil and garlic cloves. Process until well chopped.
In a large saucepan, combine the broccoli mixture, cream, and egg yolks over medium heat. Stir to combine. If you want a thinner sauce, you can add some of the pasta water or more cream.
Toss in the drained pasta once it’s ready as well as the cheese. Keep stirring over medium heat until the cheese begins to melt and everything is coated in the broccoli sauce.