Creamy Tomato and Broccoli Pasta Alfredo (French Inspired)

A rich and creamy tomato-based pasta Alfredo with broccoli, enhanced with a touch of Dijon mustard.

Ingredients

• 250g Pasta
• 1 cup Broccoli Florets
• 398ml Canned Tomatoes
• 1/4 cup Butter
• 50g, grated Grana Padano
• 1/2 cup Heavy Cream
• 2 cloves, minced Garlic
• 1 tsp Dijon Mustard
• Pinch of ground nutmeg Nutmeg
• to taste Salt and White Pepper

Instructions

1. Cook pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
2. Steam or blanch broccoli florets until tender-crisp.
3. In a large skillet, melt butter over medium heat.
4. Add garlic and sauté until fragrant, being careful not to burn.
5. Stir in heavy cream, canned tomatoes, and Dijon mustard. Simmer gently for 10 minutes, stirring occasionally, to allow the flavors to meld.
6. Add grated Grana Padano, salt, white pepper, and a pinch of ground nutmeg. Stir until the cheese is melted and the sauce is smooth and creamy.
7. Stir in cooked pasta and broccoli florets.
8. Toss gently to combine, adding a little of the reserved pasta water if needed to adjust the consistency of the sauce.
9. Serve immediately.

Cuisine: French-Italian Fusion

Suitability:

Prep Time: 15 mins

Cook Time: 20 mins

Serving Size: 3

Meal Type: dinner