Broccoli Sauce with Pasta Twists

This broccoli pasta sauce gets its creamy texture from skim evaporated milk blended with flour instead of heavy cream or butter, so it coats each twist with a silky, light sauce that still has real body. Sautéing the broccoli, mushrooms, onions, and garlic in broth rather than oil keeps the whole dish lean without sacrificing flavor.

The trick is adding the broth a little at a time while the vegetables cook. This builds a concentrated, savory base that becomes the foundation of your sauce.

Blend the evaporated milk with the flour before adding it to the pan, and stir constantly as it thickens. You want a smooth, pourable consistency, not a paste.

Kitchen Tips

• Use tricolor rotini or fusilli for maximum sauce-catching surface area. The grooves and spirals hold onto the creamy sauce better than smooth shapes.
• Add the broth gradually rather than all at once. Slow addition gives the vegetables time to absorb flavor.
• Blend the milk and flour in a blender (not just whisked by hand) for a lump-free sauce every time.
• Cover the pan for the last few minutes of cooking so the broccoli steams tender without going mushy.

Variations

• Stir in a handful of grated Parmesan or nutritional yeast at the end for a cheesy finish.
• Add sun-dried tomatoes or roasted red peppers for color and sweetness.
• Toss in cooked chicken or shrimp to turn this into a heartier main.