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Simmering heavy cream is a crucial step in creating the luxurious sauce for the Creamy Broccoli Almondine Pasta Bake. When heated gently, heavy cream transforms, thickening and developing a rich texture that forms the base of your sauce. The process of simmering allows the cream to meld beautifully with the flavors of garlic, cheese, and other seasonings, ensuring that every bite of pasta is enveloped in a creamy embrace. It’s important to heat the cream slowly, avoiding a boil, which can cause it to curdle. This gentle approach not only enhances the flavor but also contributes to the overall creaminess of the dish.

Creamy Broccoli Almondine Pasta Bake

Discover the joy of cooking with this Creamy Broccoli Almondine Pasta Bake, a perfect blend of comfort and nutrition. This recipe combines vibrant broccoli, satisfying pasta, and a rich, creamy sauce, all enhanced with crunchy almonds for a delightful texture. Easy to prepare, it's perfect for weeknight dinners or gatherings. With its delicious flavors and the option for leftovers, this pasta bake will quickly become a family favorite you’ll want to make again and again.
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Ingredients
  

12 oz penne pasta

2 cups fresh broccoli florets

1 cup sliced almonds, lightly toasted

2 cups heavy cream

1 cup grated Parmesan cheese, divided

1 cup shredded mozzarella cheese

4 cloves garlic, finely minced

1 medium onion, diced

½ tsp ground nutmeg

1 tsp fine sea salt

½ tsp freshly cracked black pepper

2 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s hot and ready for baking.

    Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until al dente, which should take approximately 8-10 minutes. Once cooked, drain the pasta in a colander and set aside.

      Blanch the Broccoli: Using the same pot of boiling water, add the broccoli florets and cook for about 2-3 minutes. You want them to be vibrant green and tender yet crisp. Drain and immediately rinse under cold water to halt the cooking process and preserve their color.

        Prepare the Cream Sauce: In a large skillet, warm the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and the garlic is aromatic, about 3-4 minutes. Lower the heat and pour in the heavy cream, bringing it to a gentle simmer. Stir in the nutmeg, salt, and black pepper, blending thoroughly. Let the sauce gently simmer for about 5 minutes until it thickens slightly.

          Combine Ingredients: In a generously sized mixing bowl, combine the cooked penne, blanched broccoli, the creamy sauce, toasted almonds, and half of the grated Parmesan cheese. Gently fold the ingredients together until everything is well-coated and evenly distributed.

            Transfer to Baking Dish: Take a greased 9x13 inch baking dish and pour the pasta mixture into it. Spread it out evenly, then top with the shredded mozzarella and the remaining Parmesan cheese, ensuring an even layer.

              Bake to Perfection: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and possesses a delightful golden brown hue.

                Garnish Your Bake: Once your pasta bake is out of the oven, allow it to cool for a few minutes. Just before serving, drizzle with fresh lemon juice and sprinkle chopped parsley over the top for a refreshing finish.

                  Serve and Enjoy: Using a large spoon, scoop generous portions into bowls and savor the warmth and richness of your creamy broccoli almondine pasta bake!

                    Prep Time: 20 min | Total Time: 55 min | Servings: 6