Mafalda Pasta & Roasted Broccoli

with Creamy Brown Butter-Tomato Sauce

25 MIN

+$2.95/serving 2 Servings

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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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Nutrition

PER SERVING
Calories

850 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Tail-On Shrimp (Peeled & Deveined)
6 oz Mafalda Pasta
1 8-Oz Can Tomato Sauce
1 oz Salted Butter
½ lb Broccoli
1 clove Garlic
2 Tbsps Tomato Paste
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
2 Tbsps Sliced Roasted Almonds
¼ cup Labneh Cheese
¼ cup Cream

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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. Line a sheet pan with foil. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem. Cut the broccoli into small florets. Transfer to the sheet pan. 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 1/4 cup of the pasta cooking water, drain thoroughly.

3 Prepare the remaining ingredients & make the cream sauce

Meanwhile, 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 Cook the shrimp

Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a plate. Wipe out the pan.

5 Make the brown butter-tomato sauce

In the same pan, 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. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the tomato sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened. Turn off the heat.

6 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 cooked shrimp and 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. Enjoy!