Broccoli Cheese Pasta
A creamy, cheesy pasta dish featuring tender pasta, vibrant broccoli, and a rich, comforting sauce that's easy to make and perfect for any occasion.
Ingredients
Pasta and Broccoli
- 8 oz pasta (your choice) Substitute with gluten-free pasta or whole-grain options if desired.
- 2 cups broccoli florets Can substitute with other vegetables like cauliflower, spinach, or peas.
Sauce
- 1 cup shredded cheddar cheese Experiment with different cheeses like mozzarella, gouda, or a vegan option.
- 1 cup heavy cream or milk Use almond milk or soy milk for a lighter alternative.
- 2 tablespoons butter
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
Cooking the Pasta
- In a large pot, bring water to a boil and add your choice of pasta. Cook according to package instructions. In the last 2-3 minutes of cooking, add the broccoli florets to the boiling pasta water to blanch them.
- Add a pinch of salt to the water to enhance the flavor of the pasta.
Sautéing the Garlic
- In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Be careful not to overcook the garlic to avoid a bitter taste.
Making the Sauce
- Pour in the heavy cream or milk and bring to a gentle simmer, stirring regularly to prevent sticking.
Combining Ingredients
- Gradually stir in the shredded cheddar cheese until melted and the sauce becomes smooth and creamy.
- Add the cooked pasta and broccoli to the sauce, stirring everything together. Season with salt and pepper to taste.
Serving
- Serve warm with a sprinkle of extra cheese or herbs if preferred.
Notes
For added crunch, top with breadcrumbs and broil for a few minutes. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.