Description
This creamy and cheesy broccoli pasta recipe combines tender pasta and fresh broccoli with a rich, velvety cheese sauce. Ready in just 25 minutes, it’s an easy and comforting meal perfect for busy weeknights or anytime you crave a hearty, veggie-packed dish.
Ingredients
Pasta and Vegetables
- 8 ounces medium pasta (penne or rotini, approx 3 cups dry)
- 4 cups broccoli, chopped
Sauce
- 1 cup chicken broth (not low sodium)
- 1 cup light cream
- 2 tablespoons + 1 teaspoon cornstarch
- ½ teaspoon onion powder
- ¼ teaspoon garlic salt
- 1 cup sharp cheddar cheese, shredded
- ¼ cup parmesan cheese, shredded
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
Instructions
- Prepare the Pasta and Broccoli: Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions until al dente. Four minutes before the pasta is done, add the chopped broccoli to the boiling water. Once cooked, drain the pasta and broccoli without rinsing, then set aside.
- Make the Sauce: In the same saucepan, whisk together the chicken broth, light cream, cornstarch, onion powder, and garlic salt. Place over medium heat and bring the mixture to a simmer, whisking continuously until it boils and the sauce thickens into a creamy consistency.
- Combine: Remove the saucepan from heat and stir in the shredded sharp cheddar and parmesan cheeses until fully melted and smooth. Add the drained pasta and broccoli to the sauce, stirring gently to coat everything evenly. Season with salt and pepper to taste. Serve immediately for best flavor and texture.
Notes
- Do not rinse pasta and broccoli after draining to help the sauce adhere better.
- You can substitute light cream with half-and-half for a slightly lighter sauce.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Ensure to whisk the sauce continuously to avoid lumps forming from the cornstarch.
- Use freshly shredded cheese for better melting and creaminess compared to pre-shredded varieties.
