Roasted Broccoli Parmesan Pasta
Roasted Broccoli Parmesan Pasta is a grown up take on macaroni and cheese. Creamy Parmesan sauce comes together with crispy roasted broccoli. An easy meat free meal.
Servings 4 people
Ingredients
- 12 ounces Penne or Bowtie Pasta You could also use a combination.
- 2 cups Broccoli Cut into small florets
- 1/4 cup Parmesan Cheese grated
Parmesan Sauce
- 2 tbsp. Unsalted Butter
- 2 tbsp. Flour
- 1.5 cups Whole Milk Plus more for thinning the sauce if needed
- 1/2 cup Parmesan Cheese grated
- 1/2 tsp. Black Pepper
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1 tsp. Lemon Zest
- 1/2 tsp. Crushed Red Pepper Flakes Optional- and more for garnish.
- 1/4 cup Fresh Parsley Optional
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and toss the broccoli florets onto the sheet with salt, pepper, and a coating of avocado oil (or another high heat oil like grapeseed oil). Roast the broccoli for 20 minutes- flipping 1/2 way through.
- Meanwhile bring a pot of water to a boil and cook the pasta until aldente per the instructions. Drain the pasta and return the pot to low heat. Melt the butter in the bottom of the pan and then add your flour.
- Stir the butter and flour mix until it comes together and then add the milk. Cook over medium low heat while whisking constantly until the sauce thickens.
- Add parmesan cheese, black pepper, garlic powder, onion powder, crushed red pepper (if using) and lemon zest. Remove from heat and stir until cheese melts.
- When the broccoli comes out toss it with 1/4 cup of parmesan cheese and allow it to sit on the pan until the cheese kind of melts. Scrape the broccoli off the pan and add it to the cheese sauce along with the pasta.
- Stir everything together. Serve with parsley, crushed red pepper and extra parmesan.
Notes
Whole milk is very important for this recipe because it makes things creamy. I have not tried the recipe with lower fat milks, but I wouldn't go lower than 2%. I have not tried it with plant based milks.