The sauce is creamy, simple, rich, thick & super delicious. I add broccoli with my bow-tie pasta as this combination not only tastes great but the rich broccoli green color compliments the orange sauce color, making it even more appetizing.
3 cloves of garlic minced
1 cup onion finely chopped
2 cup broccoli florets
1/2 cup cream cheese (I am using Philadelphia cream cheese - 1/3 less fat)
1 cup tomato paste
2 tbsp of tomato ketchup
1 tsp italian seasoning
1 tsp of dry parsley
1/2 tbsp of red chili flakes (or to taste)
1 bay leaf
1 tbsp of oil
salt & pepper to taste
- Boil water in a large pot & season it well with salt. Add the pasta & broccoli to this water. After 2 mins remove the broccoli outside & continue to cook pasta as per it's package instructions (approximately 11 mins). Like me if you like your pasta a little softer than Al dente cook it extra 5 mins. Strain the pasta & keep aside. Sprinkle some oil to avoid them sticking to each other.
- In a pan add oil, bay leaf & minced garlic. I add garlic even before the oil heats up as its allows the garlic flavor to get induced in the oil. Once the oil heats up add the chopped onions & cook till they turn transparent.
- Now add the tomato paste, tomato ketchup, parsley, Italian seasoning, red chili flakes, salt & pepper. Cook for 5 mins or till the sauce slightly thickens up.
- Add the cream cheese to get a nice orangish colour & a rich creamy texture. Cook it for another 2 mins & then add your cooked pasta & brocoli to it. Mix well.
Our delicious creamy Farfalle pasta with broccoli is ready , Serve hot with Garlic bread.