There are some nights when I just want a big bowl of pasta. Full of carbs? Yes. Carbo loading for something physical? No. Still eating it anyways? Yes! I recently made Broccoli Alfredo and could not stop eating it. This recipe was the bomb and I'm so excited to share it with you!
I like making broccoli alfredo because the broccoli soaks up the sauce and becomes so flavorful. I've made a few other alfredo recipes, Homemade Fettuccine Alfredo and Chicken Fettuccine Alfredo so I think it's safe to say that I am alfredo obsessed. I also tried freezing my leftovers for this recipe and they held up well, which is good because this recipe makes a pretty large batch.
In making my recipe I tried several that I found online and there were a few tricks and hacks I learned along to way
- If your alfredo is made out of cream cheese, you are doing alfredo wrong
- Use a blend of italian cheeses for the best success
- Not all parmesan is created equal (my first batch didn’t melt well and seized up)
- Making a roux first is the easiest way to thicken up a sauce
- To thin a sauce, use some pasta water (it contains starch and salt and will have a beautiful effect on the sauce over regular water)
- Use freshly ground black pepper for the best taste
- Use a microplane to prepare your garlic
The take away from this recipe is the sauce. A good alfredo sauce can be paired with most any protein and lots of different vegetables. So if broccoli isn't for you, try using shrimp, chicken, cauliflower, or grilled summer veggies. There's a lot of possibilities so even if you have a picky eater on your hands, there's something out there for them too.
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Make it a meal
- Pasta Bolognese
- Shrimp Fettuccine Alfredo
- Tortellini Alfredo
- Chicken Fettuccine Alfredo
- Fettuccine Alfredo
- Chicken Bacon Carbonara
- See Other Dinner Ideas
- ½ Cup Butter
- ½ Cup Flour
- 1 ½ Cups Heavy Cream
- 2 Cloves Garlic Minced
- 2 Cups Italian Cheese Blend
- Pasta Cooking Water as needed
- Cooked Pasta
- 1 Pound Broccoli Florets
- Melt butter in a large pan on medium-high heat. Stir in flour to create a roux and cook for about a minute, stirring continuously.
- Stir in heavy cream. If it is too thick, add pasta water as needed. Season to taste with salt and pepper, then add in the garlic.
- Bring to a simmer and mix in italian cheese blend. Again, use pasta water if the sauce is too thick.
- Steam Broccoli until al dente.
- Serve alfredo and broccoli over fettuccine or pasta of your choice and enjoy!
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