Pasta with Broccoli and Feta Cheese (Polish-Modern) - photo 1
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Pasta with Broccoli and Feta Cheese (Polish-Modern)

Pikantne Main Dishes European cuisine Regional Cuisine of Poland 30 min Easy 23 wyświetleń ~30.96 PLN - (0)
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Description

Creamy pasta with broccoli and feta cheese is a modern interpretation of a simple homemade dish, combining a Polish seasonal vegetable with a bold cheese. The dish comes together quickly — in about 30 minutes — and achieves a creamy consistency thanks to the cream, along with delicate, slightly tangy notes from the lemon and feta. Perfect as a hearty lunch or a light dinner; it pairs well with young salad, sourdough bread, or as part of a larger menu. Visually, the dish features a contrast of the green broccoli and white feta, along with golden accents from the sautéed pasta, making it look appetizing on the plate.

Ingredients Used

Ingredients (13)

Servings:
4
  • Pasta 400 g
  • Broccoli 400 g
  • Feta cheese 200 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 30 g
  • Sour cream 100 g
  • Lemon 0.6 szt. (~50 g)
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Dill 0.8 pęczek (~15 g)
  • ✨ Opcjonalne
  • Chili flakes 2 szczypty (~2 g)
  • Walnuts 30 g
💰 Szacowany koszt dania: ~30.96 PLN (7.74 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare the ingredients. Wash the head of broccoli under running water, dry it with a paper towel, and divide it into small florets (about 2–3 cm in size). Cut the tougher stem into thin slices — do not throw it away, it has a lot of flavor. Peel the onion and dice it into 0.5 cm cubes. Peel the garlic cloves and finely chop them or press them through a garlic press. Crumble the feta cheese into pieces with your hands or a knife.

Ingredients: Broccoli, Onion, Garlic, Feta cheese
Use a cutting board and a sharp knife. When cutting the broccoli, hold the head with one hand and slice slowly to avoid breaking the florets. Tool: sharp knife, board, paper towel.

Cooking pasta

2

In a large pot, bring 3 liters of water to a boil. Add 6 g of salt (about 1 teaspoon per liter) to the boiling water. Add the pasta and cook according to the package time minus 1 minute (al dente). Stir occasionally with a wooden spoon to prevent the pasta from sticking. Before draining, reserve about 120 ml of the cooking water (it will be useful for thinning the sauce).

Ingredients: Pasta, Salt
Use a large pot (min. 4 l). Test: al dente pasta has a slightly firm center, not overcooked. Tool: large pot, colander, measuring cup.

Blanching the broccoli

3

While the pasta is cooking, bring a small pot of 1 liter of water to a boil. Add the broccoli florets to the boiling water for 2 minutes — they should retain their vibrant green color and a slight crunch. After 2 minutes, immediately transfer them to a bowl of cold ice water or run them under cold water to stop the cooking process.

Ingredients: Broccoli, Salt
Blanching stops enzymes and maintains color. Tool: small pot, colander, bowl of cold water.

Sauce and sautéing

4

In a large skillet, heat 30 g of rapeseed oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until it is translucent and slightly golden. Add the minced garlic and sauté for an additional 30–40 seconds until you can smell the aroma — do not burn it (burnt garlic is bitter).

Ingredients: Rapeseed oil, Onion, Garlic
Use a pan with a diameter of 26–28 cm. Control the heat — if the garlic starts to brown too quickly, reduce the heat. Tool: pan, wooden spoon.
5

After sautéing the onion, pour in the cream (100 g) and gently heat on low. Add the chopped broccoli stalk (if used) and sauté for 2–3 minutes. Then add the blanched broccoli florets and gently mix to keep the florets firm. If the sauce is too thick, add 2–3 tablespoons of the reserved pasta cooking water and mix.

Ingredients: Sour cream, Broccoli, Pasta
Cook on low heat, stirring from the bottom, so the cream doesn't start to separate. Tool: spoon, measuring cup.

Assembly

6

Drain the pasta (reserving the water) and add it directly to the pan with the sauce. Add half of the crumbled feta (100 g) and gently mix, heating for 1–2 minutes until the feta starts to partially melt and combine with the cream. If the sauce seems too thick, add 1 tablespoon of the pasta cooking water at a time, stirring until you achieve a creamy consistency.

Ingredients: Pasta, Feta cheese, Sour cream
Stir from the bottom to combine the ingredients evenly. Check the consistency — the sauce should coat the pasta, not be too watery. Tool: kitchen tongs or a large spoon.

Seasoning

7

Add the juice of half a lemon (50 g) — squeeze gradually and taste. Season the dish with 6 g of salt and 2 g of black pepper. If you like spicy notes, optionally add 2 g of chili flakes. Taste and adjust the seasoning.

Ingredients: Lemon, Salt, Black pepper, Chili flakes
Add lemon juice gradually to avoid overpowering the dish. Tool: lemon squeezer, tasting spoon.

Serving

8

Transfer the pasta to plates, sprinkle with the remaining crumbled feta. Garnish with chopped dill (15 g) and optionally with chopped toasted walnuts (30 g) for crunch. Serve immediately while the dish is still warm.

Ingredients: Feta cheese, Dill
Use flat plates for serving pasta. If you are adding nuts, you can lightly toast them in a dry pan for 1–2 minutes until they become fragrant.

Fun Fact

💡

Broccoli gained popularity in Poland only in the 20th century; in modern Polish cuisine, it is often combined with local cheeses, giving familiar flavors a fresh, green note.

Best for

szybki obiad w tygodniu lekka kolacja dla gości spotkanie przyjazne wegetarianom

Tips

🍽️ Serving

Serve immediately after preparation, when the sauce is creamy. A chilled white wine or mint infusion pairs well with the dish. For a lower-calorie version, replace the cream with natural yogurt (after removing from heat to prevent curdling).

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days. Before reheating, add 1–2 tablespoons of pasta cooking water or milk to restore creaminess; heat on low or in the microwave in short intervals, stirring every 30–40 seconds.

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