Creamy Broccoli Butter Spaghetti

1.Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.

2.During the last 3 minutes of the spaghetti cooking time, add the fresh broccoli florets to the boiling water with the pasta to blanch them until tender but still bright green.

3.Reserve 1/4 cup of the pasta cooking water, then drain the spaghetti and broccoli together and set aside.

4.In a large skillet or frying pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.

5.Add the unsalted butter to the skillet and let it melt completely, stirring to combine with the garlic.

6.Reduce the heat to low and pour in the Amul fresh cream. Stir gently to combine and warm the cream without boiling, about 2 minutes.

7.Tear the cheese slices into small pieces and add them to the cream mixture, stirring continuously until the cheese melts completely into a smooth, velvety sauce.

8.Add the cooked spaghetti and broccoli to the skillet. Toss gently to coat the pasta and broccoli evenly with the creamy butter sauce.

9.If the sauce is too thick, add the reserved pasta cooking water a little at a time until you reach the desired creamy consistency.

10.Season with salt, freshly ground black pepper, and red chili flakes if using. Toss again to distribute the seasoning evenly.

11.Remove from heat and transfer the creamy broccoli butter spaghetti to serving plates.

12.Optionally, sprinkle grated Parmesan cheese on top for added flavor and garnish with a small broccoli floret or a light drizzle of olive oil.

13.Serve immediately while hot and enjoy this rich, comforting pasta dish.