Creamy Garlic Broccoli Spaghetti (Oil-Free)

1.Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. In the last 3 minutes of cooking, add the broccoli florets to the boiling pasta water to blanch them. Drain the spaghetti and broccoli together and set aside.

2.In a large skillet or saucepan, melt the garlic butter over medium heat.

3.Sprinkle the corn starch into the melted garlic butter and stir continuously for about 1 minute to cook out the raw starch taste, forming a smooth roux base.

4.Gradually pour in the milk while whisking constantly to avoid lumps. Continue to cook and whisk until the sauce thickens and becomes creamy, about 4-5 minutes.

5.Lower the heat and add the torn cheese slices to the sauce. Stir gently until the cheese melts completely and the sauce is smooth and creamy.

6.Add the dried oregano, salt, and freshly ground black pepper to taste. Stir well to combine.

7.Add the drained spaghetti and broccoli to the sauce. Toss gently but thoroughly to coat the pasta and broccoli evenly with the creamy garlic cheese sauce. Cook together for 1-2 minutes to let the flavors meld.

8.Remove from heat and transfer to serving plates. Optionally, sprinkle grated Parmesan cheese on top for extra flavor.

9.Serve immediately while hot, accompanied by a fresh green salad or garlic bread if desired.