I’ve been craving something in the realm of fettuccine Alfredo for weeks now. I love that silky, comforting creaminess — but all that butter and heavy cream can be a bit much for me sometimes. My husband, on the other hand, would happily live on Alfredo alone, so I knew I needed to find a lighter compromise that still felt indulgent.
Yes, I already have my Roasted Red Pepper Alfredo, and it’s a favorite. But this time I wanted something different — something closer to Pasta con i Broccoli. The traditional Italian version is simple and vegetable‑forward, while the Italian‑American versions often include beef. I found myself wanting a little of both worlds: the broccoli‑centric comfort of the Italian dish, plus the heartiness of the Italian‑American one.
And of course, I wanted just enough cream in the sauce to satisfy that Alfredo craving without tipping into heaviness. That’s where my vegetarian beef comes in. It adds savory depth, balances the broccoli, and turns the whole dish into a cozy, rustic bowl of pasta that feels both familiar and new.
Creamy Vegetarian Beef and Broccoli Pasta
For the vegetarian beef:
1 tbsp olive oil
1 small onion, diced
1 tsp worchestshire sauce
3 cloves of garlic, minced
ground black pepper to taste
For the sauce:
2 tbsp butter
2 tbsp flour
1 cup of reserved beef brine from the vegetarian beef recipe
1 cup of milk (plant milks work as well)
1 tsp Dijon mustard
1/2 tsp thyme and rosemary
1/4 cup parmesan cheese + extra to garnish (optional)
fresh cracked pepper to garnish
pasta water
3 cups of broccoli florets
16 oz of fresh tagliatelle (pictured above) or fettuchini
Start by bringing a large pot of salted water to a boil. While you wait in a medium skillet on medium heat add the olive oil and onions. Saute for 3-4 minutes. Add the worchestershire sauce and the beef strips. Cook until the beef has reached your desired brownness. Add the garlic and pepper and cook for another minute. Set aside. In a sauce pan over medium heat brown the flour in the butter for 2 minutes. Add the beef brine and milk. Whisk till smooth. If the sauce starts to get too thick thin it out with pasta water. Add the Dijon mustard, thyme, and rosemary. Simmer for 5-7 minutes. Add your pasta to your boiling water, cook until just shy of al-dente. Add the broccoli to the salt water 2 minutes before the pasta is done. Drain and set aside. Add the cheese to the sauce if you are using it. Finish by mixing the pasta/broccoli with the beef. Add the sauce. Garnish with fresh cracked pepper and cheese (optional).
Life is a combination of magic and pasta.
- Federico Fellini
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