Tuesday, 7 October 2014

Farfalle and broccoli in creamy delicious béchamel sauce

Farfalle with broccoli in creamy , flavor packed béchamel sauce with a hint of nutmeg. Butter , Garlic and dry herbs adds nice flavor to the pasta. Quick and easy dinner that is quite filling and on the table in less than 20 minutes.


  • 1 cup farfalle
  • 1/2 Cup broccoli cut into tiny florets
  • 1 Tablespoon butter
  • 2 Tablespoons of Olive Oil
  • 1 Tablespoon all purpose flour
  • 3 Garlic cloves crushed and chopped finely
  • 1/2 Teaspoon Red chilli flakes / freshly ground black pepper
  • 1/4 Teaspoon dry oregano
  • 1/4 Teaspoon dried thyme
  • 1/4 Teaspoon dried rosemary
  • 1 and 1/4 cups of warm milk ( I used full cream milk, you can use skim milk )
  • a big pinch of nutmeg
  • 3 Tablespoon grated parmesan cheese
  • 1/4 Cup fresh cream ( optional)
  • Salt to taste  


1. Blanch Broccoli : In a large pan, bring 2 cups of water to rolling boil. Season with salt. Add the broccoli florets to the boiling water and let it cook for 2 to 3 minutes. Do not overcook broccoli. Once cooked, drain water completely and set aside


2. Cook Pasta : In a large pan, boil plenty of water with salt. When the water is boiling , add 1/2  tablespoon olive oil and drop the pasta in the boiling water. Give it a good stir
3. Cook uncovered stirring occasionally for 11 to 13 minutes. Please read the instructions on the pasta packet for the cooking time. Cooking time varies with the type of pasta and its thickness / size. Do not over cook pasta
4. Immediately drain the pasta in a colander. Wash the pasta under tap water and drain pasta completely. Add 1/2 Tablespoon olive oil over the drained pasta and toss gently. Set aside
5. In a separate pan heat olive oil and butter. When the butter melts, add garlic and fry for 30 seconds

6. Add red chilli flakes and fry for 30 seconds


6. Add all dry herbs and fry for 30 seconds


7. Then add All purpose flour and stir well to make a paste. Remove the sauce pan from heat and whisk in warm milk   

8. Return the sauce pan to heat and whisk continuously to prevent lumps. Bring the milk mixture to boil. Add fresh cream and stir in. Sprinkle nutmeg and stir in. Add 2 tablespoons of parmesan cheese and wait till the cheese melts. Season it with salt. Switch of flame
9. Once the sauce is ready, add cooked pasta to the white sauce. Stir in previously blanched broccoli. Combine well. Serve hot with the remaining parmesan cheese sprinkled on top

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