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Mafalda Pasta & Roasted Broccoli
with Creamy Brown Butter-Tomato Sauce
25 MIN
4 Servings
From the Test Kitchen
This unique pasta is inspired by manti, a Turkish dumpling dish that pairs two vibrant sauces: creamy garlic and brown butter-tomato, which you’ll stir together here to coat ribbons of wavy mafalda. Tender bites of broccoli (tossed with herby, bold za'atar seasoning) and crunchy almonds finish it all with hearty, contrasting texture.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories680 Cals (est.)
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fresh
ingredients
Title
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¾ lb Mafalda Pasta
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1 8-Oz Can Tomato Sauce
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1 clove Garlic
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1 lb Broccoli
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½ lb Grape Tomatoes
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2 oz Salted Butter
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¼ cup Tomato Paste
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¼ cup Sliced Roasted Almonds
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¼ cup Labneh Cheese
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½ cup Cream
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1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the broccoli
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Line a sheet pan with foil. Transfer to the foil. Drizzle with olive oil and season with salt, pepper, and half the za’atar. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
3
Prepare the remaining ingredients & make the cream sauce
Meanwhile, halve the tomatoes. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, whisk together the labneh, cream, and as much of the garlic paste as you’d like. Season with salt and pepper.
4
Make the brown butter-tomato sauce
In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the tomato paste (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the tomato sauce and halved tomatoes; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened and the tomatoes are slightly broken down. Turn off the heat.
5
Finish the pasta & serve your dish
To the pan of brown-butter tomato sauce, add the cooked pasta and reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated. Turn off the heat. Stir in the cream sauce until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the roasted broccoli and almonds. Garnish with as much of the remaining za’atar as you’d like (you may have extra). Enjoy!
1
Prepare & roast the broccoli
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Line a sheet pan with foil. Transfer to the foil. Drizzle with olive oil and season with salt, pepper, and half the za’atar. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
3
Prepare the remaining ingredients & make the cream sauce
Meanwhile, halve the tomatoes. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, whisk together the labneh, cream, and as much of the garlic paste as you’d like. Season with salt and pepper.
4
Make the brown butter-tomato sauce
In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the tomato paste (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the tomato sauce and halved tomatoes; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened and the tomatoes are slightly broken down. Turn off the heat.
5
Finish the pasta & serve your dish
To the pan of brown-butter tomato sauce, add the cooked pasta and reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated. Turn off the heat. Stir in the cream sauce until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the roasted broccoli and almonds. Garnish with as much of the remaining za’atar as you’d like (you may have extra). Enjoy!
Tips from Home Chefs