Family Friendly

Mafalda Pasta & Roasted Broccoli

with Creamy Brown Butter-Tomato Sauce

25 MIN

4 Servings

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Keep it Vegetarian

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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

680 Cals (est.)

View Full Nutrition

fresh

ingredients

¾ lb Mafalda Pasta
1 8-Oz Can Tomato Sauce
½ lb Grape Tomatoes
1 lb Broccoli
1 clove Garlic
¼ cup Tomato Paste
2 oz Salted Butter
¼ cup Sliced Roasted Almonds
¼ cup Labneh Cheese
½ cup Cream
1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)

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. 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. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the tomato sauce (carefully, as the liquid may splatter) 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. Enjoy!