Description
Broccoli Cheddar Pasta: a creamy vegetarian pasta dish featuring tender broccoli and a rich cheddar sauce.
Ingredients
Scale
- 8 oz pasta (penne, rotini, or shells)
- 2 cups fresh broccoli florets
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt and pepper to taste
- Optional: red pepper flakes for a little heat
Instructions
- Cook pasta according to package directions until al dente. In the last 2 minutes of cooking, add broccoli florets to the boiling pasta water. Drain and set aside.
- In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute until lightly golden.
- Slowly whisk in milk, stirring constantly until smooth and thickened (about 3–4 minutes).
- Reduce heat to low and stir in cheddar and mozzarella until melted and creamy. Add garlic powder, onion powder, salt, and pepper.
- Add cooked pasta and broccoli to the cheese sauce, tossing gently until everything is well coated.
- Serve warm with an extra sprinkle of cheddar or red pepper flakes if desired.
Notes
- Optional: red pepper flakes for a little heat
- Leftovers can be stored in the fridge for 3-4 days
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Broccoli Cheddar Pasta, Creamy pasta, Vegetarian pasta, Cheddar pasta, broccoli pasta, easy weeknight dinner