Creamy Broccoli Rotini Recipe

About this recipe

A comforting and diabetic-friendly dinner featuring tender rotini pasta, fresh broccoli, and a creamy, tangy sauce made with cream cheese and mustard. Perfect for a quick and satisfying vegetarian meal.

Ingredients

• 200 g Dairy Craft Cremella Natural Cream Cheese
• 500 ml Mother Dairy Full Cream Milk
• 370G Remia Dijon Mustard
• 100 g Broccoli Florets
• 100 g Old Hill Parmesan Cheese
• 400 g Wickedgud 2X Fiber Penne Pasta | No Maida | Durum Wheat Semolina | Brown Rice | Healthy Diet Pasta
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. In a 3-quart saucepan, combine 1 package of cream cheese, 3/4 cup of milk, and 2 tablespoons of mustard. Stir over low heat until the cream cheese is fully melted and the mixture is smooth.
2. 2. Add 1/8 teaspoon of black pepper to the saucepan and mix well to incorporate.
3. 3. Meanwhile, cook 3 cups of penne pasta in a large pot of boiling water according to package instructions. During the last 2 minutes of cooking, add 2 cups of chopped fresh broccoli to the pot. Drain the pasta and broccoli together.
4. 4. Add the cooked penne and broccoli to the saucepan with the creamy sauce. Stir well to coat the pasta and vegetables evenly.
5. 5. Sprinkle 1/2 cup of grated Parmesan cheese over the pasta mixture and stir until the cheese is melted and the dish is heated through.
6. 6. Serve immediately, garnished with additional Parmesan cheese if desired.