Description
This creamy and cheesy broccoli pasta is a comforting, quick meal perfect for busy weeknights. Featuring al dente penne or rotini pasta combined with tender broccoli and a luscious cheese sauce made from sharp cheddar and parmesan, this dish balances wholesome vegetables with indulgent flavor. Ready in just 25 minutes, it’s an effortless and satisfying dinner that the whole family will enjoy.
Ingredients
Scale
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. In the last 4 minutes of cooking, add the chopped broccoli to the boiling water with the pasta. Once cooked, drain the pasta and broccoli together, but do not rinse them off. Set aside.
- Make the Sauce: Using 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 reaches a boil and thickens into a creamy sauce.
- Combine: Remove the saucepan from heat and stir in the shredded sharp cheddar and parmesan cheeses until the sauce is smooth and creamy. Add the cooked pasta and broccoli back into the sauce and mix well to coat everything evenly. Season with salt and pepper to taste. Serve immediately while warm.
Notes
- Adding broccoli in the last 4 minutes ensures it stays bright green and retains a slightly crisp texture.
- Do not rinse the pasta and broccoli after draining to help the sauce adhere better.
- If you want a thicker sauce, you can increase the cornstarch by ½ teaspoon.
- This recipe can be made vegetarian by substituting vegetable broth for chicken broth.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated with a splash of cream or broth to loosen the sauce.
