Broccoli and Cheese Fettuccine

    (328)
    40 min

    A super-delicious dish, which combines the classic combination of broccoli and cheese with pasta. It's quick and easy to throw together and tastes fab.


    311 people made this

    Ingredients
    Serves: 8 

    • 1 onion, chopped
    • 1 clove garlic, finely chopped
    • 2 teaspoons vegetable oil
    • 500ml skimmed milk
    • 250ml chicken stock
    • 3 tablespoons plain flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 40g grated Parmesan cheese
    • 450g dry fettuccine pasta
    • 450g frozen broccoli florets

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a medium saucepan, heat oil over medium heat. Add onion and garlic; saute until golden brown.
    2. In a small saucepan, stir together milk, chicken stock, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.
    3. Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
    4. Drain the pasta and vegetables and transfer to a large bowl. Toss with sauce. Serve.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (328)

    Reviews in English (260)

    by
    139

    I know what the recipe is supposed to accomplish, but it just doesn't do it. When prepared as written, it'll take you forever to get the sauce to thicken and you'll end up losing so much of the sauce that you'll wonder why you bothered. And the sauce is just too bland. I spent as long trying to fix the recipe as I did making it. My basic suggestions are to replace the oil you saute the garlic and onions with "I can't believe it isn't butter". It makes a difference. Secondly, when making the sauce, first add 3 TBL of the butter substitute with the 3 TBL of flour, and heat and whisk it until the butter melts and the flour breaks up. THEN add the milk and the stock, s&p, whisking constantly as you bring the liquid to a boil. By the time it boils, the sauce will have thickened quite well (actually you might need to thin it a bit with more milk and stock) and you'll have made a basic white sauce. Then, add a dash of powdered mustard, red pepper, and garlic (the garlic flavor needs to steep into the mixture a bit better and more "Alfredo" like). I added basic Italian seasonings for fun. And I think I doubled the amount of Parm. cheese. I think most people will be far more pleased with the resulting sauce and it sure is a lot faster to make. Plus, since the sauce you make is a basic white sauce, you can add what you want without messing it up.  -  08 Jan 2005  (Review from Allrecipes US | Canada)

    by
    81

    i was looking for a way to enjoy one of my favorites, alfredo, without the guilt trip that usually follows. this is the answer!!! this alfredo is creamy and YUMMY!! i used a can of evaporated skim milk, (plus about 1/2 c. skim milk- to equal 2 c.) to give it a little more creaminess. i think it also helps with the thickening, because i didn't have problems like other reviewers. fixing the broccoli with the pasta works great! i've served this with both shrimp and chicken; both get gobbled up quickly! this is a KEEPER!  -  17 Jan 2004  (Review from Allrecipes US | Canada)

    by
    80

    Fantastic and so easy! I omitted the onion but added 4 more cloves of garlic and some red pepper flakes. Sauted 2 chicken breasts cut into strips with the garlic. Removed the chicken when browned and added flour and a little salt and pepper to taste. Cooked this roux for about 2 min. Then added the broth and 2% milk, brought to slow boil to thicken, added freshly grated parmesan and stirred to melt. Added chicken strips and allowed to heat through. Delicious - I can't imagine making a traditional Alfredo sauce - too heavy! Thank you Dorothy!  -  09 Oct 2003  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 5 collections