Creamy Pasta & Broccoli


4 tbs butter
1 large onion, finely chopped
1 lb uncooked ribbon pasta (or hearty egg noodles)
1 lb broccoli, broken into florets
5/8 cup boiling vegetable stock
1 tbs all-purpose flour
5/8 cup light cream
1/2 cup grated Mozzarella cheese
Salt and ground white pepper to taste

Melt half of the butter in a large saucepan over medium heat. Add the onion and sauté for 4 minutes. Add the broccoli and pasta to the pan and cook, stirring constantly, for two minutes. Add the boiling vegetable stock, bring back to a boil, and simmer for a further 12 minutes. Season well with salt and ground white pepper. Meanwhile, melt the remaining butter in a saucepan over medium heat. Sprinkle in the flour and cook,
stirring constantly, for 2 minutes. Gradually stir in the cream and bring to a simmering point, but do not boil. Add the grated cheese and season with salt. Drain the pasta and the broccoli mixture and pour in the cheese sauce. Cook, stirring occasionally for about 2 minutes. Transfer the pasta and broccoli mixture to a warm, large, deep serving dish, and serve. Serves 4.