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Creamy Kosher Alfredo Pasta With Broccoli - Italian-American recipe
I'll be honest, when I first started keeping kosher, I thought my days of creamy pasta dishes were numbered. How wrong I was. This kosher alfredo proves you don't need to sacrifice flavor when you're working within dietary restrictions. The secret is using high-quality pareve cream alternatives and really good parmesan cheese. The technique here is all about building layers of flavor. I start by getting the broccoli just right, bright green and tender but not mushy. Then I make the sauce in the same pan to capture all those good bits. The cream sauce comes together with butter, a splash of pasta water, and freshly grated cheese. It's not complicated, but timing matters. What I love about this recipe is how it comes together in about 20 minutes. Perfect for those weeknight dinners when you want something satisfying but don't have hours to spend in the kitchen. The broccoli adds color and nutrition without feeling like an afterthought. I use penne or rigatoni because the sauce clings to the ridges beautifully. This pairs wonderfully with a simple green salad and some crusty bread. I've served it at Shabbat dinners and weeknight family meals with equal success. The kids love it because it's creamy and mild, while adults appreciate the fresh broccoli and rich sauce. It reheats well too, though you might need to add a splash of water to loosen the sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American, Kosher
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 lb penne or rigatoni pasta
  • 4 cups broccoli florets cut into bite-sized pieces
  • 4 tbsp butter
  • 3 cloves garlic minced
  • 1 cup heavy cream or pareve cream alternative
  • 1 cup freshly grated parmesan cheese
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground
  • 1/4 tsp nutmeg optional, freshly grated
  • 2 tbsp fresh parsley chopped, for garnish

Method
 

  1. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
  2. During the last 3 minutes of pasta cooking time, add broccoli florets to the same pot. This ensures they're tender but still bright green.
  3. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
  4. Pour in the cream and bring to a gentle simmer. Let it reduce slightly for 2-3 minutes, stirring occasionally.
  5. Remove the skillet from heat and gradually whisk in the grated parmesan cheese until melted and smooth. If the sauce seems too thick, add pasta water a tablespoon at a time.
  6. Add the drained pasta and broccoli to the skillet with the sauce. Toss everything together, adding more pasta water if needed to achieve a creamy consistency that coats the pasta.
  7. Season with salt, pepper, and nutmeg if using. Taste and adjust seasoning as needed.
  8. Serve immediately, garnished with fresh parsley and additional parmesan cheese if desired.

Notes

For a lighter version, you can substitute half the cream with milk or use a pareve cream alternative. The sauce will keep in the refrigerator for 2 days and can be reheated gently with a splash of water or milk. Fresh broccoli works best, but you can use frozen if needed - just don't overcook it. The pasta water is key for the right sauce consistency, so don't forget to reserve some before draining.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 20g 26%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 18g 36%
*Percent Daily Values are based on a 2,000 calorie diet.