1cupcream (can substitute with milk mixed with 1 tablespoon flour) see notes
2cupsbroccoli florets (and stems if preferred), fresh is recommended
4-5clovesgarlic, fresh and grated (can skip for kids)
salt (add after a final taste test)
water (if needed to loosen the cheese sauce)
PASTA + BROCCOLI
Cook the pasta with no salt or oil.
Add the broccoli to the pasta pot the last few minutes of the cooking process. Alternatively, steam the broccoli on the side.
Strain and set it aside or immediately mix with the garlic parmesan sauce.
GARLIC PARMESAN SAUCE
While the pasta cooks make the cheesy garlic parmesan sauce by heating butter in a sauce pan on medium heat.
Add the fresh garlic and cook for a few seconds. Try not to brown the garlic.
Add the cream/milk and the bouillon. Allow it to come to a boil.
Whisk until the bouillon is fully mixed with the cream/milk.
Once the cream/milk reaches a boil and the bouillon is mixed in, turn off the heat.
Add the parmesan cheese and continue to whisk until a cheese sauce has formed.
Mix in the pasta with the cheese sauce. Combine it together and add a little bit of water if needed. I like to keep the sauce thick so it clings to the pasta.
Cook for an additional 2-3 minutes on very low heat. Taste and add salt accordingly (if needed).
Healthy high fat foods are recommended for brain development in children under the age of 2. For that reason, cream and butter are recommended for this recipe.Want to make this recipe using only one pot and under 15 minutes? See the notes in the blog post and thank me later :).