creamy broccoli conchiglie pasta

I have mentioned before how I get bored with tomato based pasta sauces. It’s nice to randomize things sometimes.. shake things up a little. So, lets go creamy…My son loves this pasta. He calls it ‘tree pasta’.. Chonchiglie is Italian for shell or seashell. This pasta is super quick to make, tasty and winner all round. Great for summer too!!

creamy broccoli pastacreamy broccoli pastaIngredients:
– 1 pack of large shell pasta
– 300g of creme fraiche
– 2 large heads of broccoli, stems removed and cut into florets- 3 cloves of garlic, grated on a microplane
– 50g butter, diced
– 150g grana padano cheese, or any type of your favourite aged cheeses
– 4 slices of streaky bacon, diced
– olive oil
– salt & cracked pepper
– chilli flakes

1. Chuck your biggest pot filled with water, on the boil with a couple of food pinches of sea salt. You have to season the water that your pasta sits in 😉 Cook your pasta according to directions – but in the last three minutes add your broccoli.
2. In a small fry pan fry off your diced bacon until crispy, then remove from the pan and drain onto some paper towel.
3. In a large frypan, add your garlic, olive oil and butter – fry off the garlic until fragrant and just starting to colour. Add the creme fraiche and cheese and stir to combine. Season well with salt and pepper.
4. Drain your pasta well and add to the creamy sauce. Stir gently to coat the pasta in the sauce, being careful not to break the shells apart.
5. Serve hot with crispy bacon bits, extra cheese and chilli flakes 🙂

Serves 6. Instead of two heads of broccoli, maybe swap one for cauliflower 😉 and add some anchovies and maybe a teaspoon of seeded mustard for an extra depth of flavour.

creamy broccoli pasta

One Comment Add yours

  1. Fantastic! Will be trying this soon.


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