Creamy Broccoli Shells

Isn't broccoli delicious? Especially when it's mixed with cheese and pasta!!! I was initially going for Jessica's Broccoli and Cheese Campanelle but didn't quite make it here for lack of cheddar and jack, and my use of the hand blender (love that thing!)
Ingredients:
1 head broccoli, cut into florets
1 onion, diced
3 cloves garlic, crushed
1 tsp paprika
1 tbsp dried basil
fresh ground pepper
1 1/2 cups broth
2 tbsp cream cheese (yay I found cream cheese here!)
1 handful shredded swiss (or jack or cheddar)
freshly grated parmesan
some ham or cooked chopped bacon or chicken
500g pasta shells (I used gnocchi)
EVOO
Directions:
1. In a heavy based pan, sautée the onions and garlic in the EVOO until translucent, and add the broccoli, paprika, and basil. Stir around until nicely colored. While doing this, start boiling your water for the pasta.
2. Pour in the broth (broccoli should not be drowning.. just 3/4 covered in broth) and let simmer until broccoli is tender (10-15 minutes?).
3. Use an immersible hand blender to blend the mixture until smooth. Stir in the cream cheese and let simmer until sauce is of desired thickness. Add the meat, shredded swiss, and fresh ground pepper and heat through. If too thick, add more broth. Taste and adjust the seasoning.
4. When pasta is done cooking, drain and toss with the sauce.

Serve with some freshly grated parmesan and some delicious bread for cleaning up the plate!