Pasta with broccoli and cheese sauce

Instructions

• 1
  In a large pot, bring 1.5 l of water to a boil for the pasta. Meanwhile, cut the broccoli into very small florets (ideally, use only the dark green top part; the stems can be saved for soup). Place the cut broccoli in a fine sieve. When the water starts to boil, add salt, 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 cloves.
• 2
  Shortly before the pasta is done, remove 400 ml of the cooking water and set it aside. Let the pasta cook completely, then drain it by pouring the hot water over the broccoli in the sieve – this way, the broccoli will be quickly blanched while you drain the pasta.
• 3
  In a spacious pan, heat 1 tablespoon of rapeseed oil, add the chopped onion, and sauté for 3–4 minutes over low heat.
• 4
  Add the butter and crushed garlic to the pan and sauté for another 30-60 seconds over low heat.
• 5
  Sprinkle the flour over the mixture in the pan and cook for 2-3 minutes over low heat, stirring continuously.
• 6
  Now pour 100 ml of the reserved pasta water and mix well to eliminate any flour lumps. Subsequently, over 4–6 minutes, gradually add the remaining 300 ml of water in 3 batches: pour 100 ml at a time, mix well, and wait approximately 80–120 seconds before adding the next portion. Keep the heat low throughout the process. Ensure the resulting sauce has a thick consistency and does not taste of raw flour.
• 7
  Add the cooked pasta, blanched broccoli, grated Parmesan, and Gouda cheese to the pan. Slightly increase the heat and stir continuously for 2–3 minutes, until the cheeses are completely melted.
• 8
  Season with salt and pepper to taste, divide into 2 portions, and serve immediately. You can sprinkle a little extra Parmesan on top of each portion.
• 9
  If the sauce or final mixture seems too thick, add a little more pasta water or liquid cream and cook for another 1-2 minutes over low to medium heat.