Creamy Cheesy Broccoli Pasta
This creamy pasta dish combines tender broccoli with a rich cheddar cream sauce, making it a comforting meal perfect for weeknights or weekend lunches.
Ingredients
For the Pasta
- 12 oz pasta (such as penne or fettuccine) Use any sturdy pasta you have.
- 4 cups broccoli florets Fresh florets cook faster. Frozen broccoli can also be used.
For the Sauce
- 2 cups cheddar cheese, grated Sharp cheddar gives a stronger tang; grate blocks for the smoothest sauce.
- 1 cup cream or milk Heavy cream makes the richest sauce; milk for a lighter option.
- 2 cloves garlic, minced Fresh garlic is best.
- 2 tbsp olive oil Use light olive oil or a neutral oil if preferred.
- 1 tsp salt Adjust to taste.
- 1 tsp pepper Adjust to taste.
To Serve
- 1/4 cup parmesan cheese, grated (optional) Adds a savory lift when serving.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Sautéing Garlic
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30–60 seconds.
Cooking Broccoli
- Add the broccoli florets to the skillet and sauté for 3–4 minutes until they are tender but still bright green.
Making the Sauce
- Pour in the cream or milk and bring the skillet to a gentle simmer. Let it warm for 1–2 minutes.
- Lower the heat and stir in the cheddar cheese a handful at a time until melted and smooth.
Combining
- Add the cooked pasta to the skillet and toss with the cheesy broccoli sauce until well coated. Season with salt and pepper to taste.
Serving
- Serve hot, topped with parmesan cheese if desired.
Notes
For best results, serve immediately for a delightful creamy texture. Leftovers may thicken and require a splash of milk to adjust the consistency.