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

• - Philadelphia Original Soft Cream Cheese 165g
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 100G Pommery Espelette Pepper Mustard, 100G
• 50G Pepper Black Ground BWFO
• - Broccoli 750g
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 450G Northern Pasta Co. Fusilli, 450G

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 fusilli 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 fusilli 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.