Ingredients:
600 g pasta cooked al dente
1 broccoli
2 tbsp. tureens of oil
2 dientes de ajo chopped
1 chili or chili pepper, seeded, finely chopped
250 g cream cheese
½ cup of milk
Salt and pepper to taste
Preparation:
In a saucepan with plenty of water and a little salt, cook the broccoli flowers. Drain and reserve. Bring a saucepan with oil to the heat, add the garlic, chili and broccoli flowers, and sauté for 2 minutes.
Add the cheese and milk, and season with salt and pepper. Mix the sauce with the pasta and serve immediately.