Broccoli Cream Pasta Sauce
6 – 7
Boil 1 cup water and turn the flame to a gentle simmer. Add washed florets to the water and cover with a lid.
The florets will be tender when we insert a knife, in about 10-12 minutes. Keep one floret aside and cut it to small pieces
Pulse it all [with the water] in a mixer.
In a non stick pan, add butter and olive oil. Add the flour and cook it off for 1-2 minutes. Add the milk and stir continuously until well combined.
Tip in the broccolli paste and let it cook on a low heat.
In a smaller pan, heat 1 tsp olive oil. Cook off the onions and peppers together. They should only be slightly cooked. Season with salt, pepper and chilly flakes.
Add this mix, broccoli pieces and corn to the sauce. Season well. Store refrigerated in an airtight container once it cools down or add to boiled pasta.