Pasta with broccoli in a creamy sauce with capers
4 servings
30 minutes
Pasta with broccoli in creamy sauce with capers is a harmony of flavors inspired by European cuisine. Tender broccoli florets, lightly blanched, retain freshness and lightness. Butter, garlic, and celery create a fragrant base, while cream adds softness and richness to the dish. Capers add a tangy note that balances the sweetness of the cream and the freshness of the vegetables. Camembert melts, turning the dish into creamy elegance. Oregano and black pepper highlight the depth of flavor, creating a warm and cozy touch. This dish pairs perfectly with penne pasta that absorbs the sauce and is garnished with herbs. Historically, such dishes originated in home Italian kitchens where simple ingredients transform into gastronomic delight. It is served as a standalone dish or accompanied by light white wine.
1
Blanch the broccoli in boiling salted water for 3–5 minutes.
- Broccoli cabbage: 500 g
- Salt: to taste
2
Chop garlic and celery finely, place them in a pan with melted butter, and sauté for a couple of minutes on low heat.
- Garlic: 1 clove
- Celery: 1 stem
- Butter: 50 g
3
We drain the broccoli in a colander, let the water drain, cut it into small pieces, and transfer it to the frying pan.
- Broccoli cabbage: 500 g
4
In a minute, pour in the cream, add spices (I love oregano and pepper), salt, sprinkle with flour, mix, and simmer for 3 minutes on low heat.
- Cream: 200 ml
- Dried oregano: 0.5 teaspoon
- Ground black pepper: to taste
- Salt: to taste
- Wheat flour: 1 tablespoon
5
Boil the pasta, layer it with a broccoli cream sauce, top with grated or chopped cheese, and capers.
- Penne pasta: 250 g
- Camembert cheese: 70 g
- Pickled capers: 2 tablespoons
6
We decorate with greenery.
- Green: to taste