Creamy Broccoli Pasta with Cheese Sauce

Steps

• 1
  In a large pot, bring 1.5 liters of water to a boil for cooking the pasta. Meanwhile, cut the broccoli florets into very small pieces (it's worth using only the dark green florets; you can set aside the stems for soup, for example). Place the chopped broccoli in a large, fine sieve.
• 2
  When the water starts to boil, salt it, add the pasta, and cook for 6–8 minutes over medium heat. Meanwhile, peel the onion and garlic. Finely chop the onion and crush the garlic.
• 3
  Shortly before the pasta is done, scoop out 400 ml of the cooking water and set it aside. Then drain the pasta through the sieve filled with broccoli – this way, the hot water simultaneously blanches the broccoli and drains the pasta.
• 4
  In a large pan, heat 1 tablespoon of rapeseed oil, add the chopped onion, and sauté for 3–4 minutes over low heat.
• 5
  Add the butter and crushed garlic to the pan, then sauté for another 30-60 seconds.
• 6
  Sprinkle the mixture with all-purpose flour and sauté for another 2-3 minutes over low heat, stirring constantly.
• 7
  Pour 100 ml of the reserved cooking water into the pan and stir until smooth. Then, over 4–6 minutes, add the remaining 300 ml of water in three parts: always pour in 100 ml, mix thoroughly, and wait approximately 80–120 seconds before the next addition. Maintain a low heat throughout until the sauce thickens and loses its raw flour taste.
• 8
  Add the cooked pasta, blanched broccoli, grated Parmesan, and Gouda to the pan. Slightly increase the heat and sauté for 2–3 minutes, stirring constantly, until the cheeses are completely melted.
• 9
  Season with salt and pepper, divide into two portions, and serve immediately. You can sprinkle extra Parmesan on top. If the sauce seems too thick, thin it with a little water or cream.