Hey everyone! Let me tell you about a dish that is pure comfort in a bowl. We’re talking about warm, yummy pasta hugged by a super creamy, cheesy sauce. But wait, there’s more! We add bright green broccoli florets to make it not just tasty but also a bit healthy. This Creamy Broccoli Pasta is seriously good!
This recipe is a lifesaver for busy nights. It’s so quick and easy to make. You don’t need a ton of ingredients, and it all comes together in under 30 minutes. Imagine a delicious, hearty meal that feels a bit indulgent but is actually pretty simple. It’s also a fantastic way to get everyone to eat their veggies – kids and adults just can’t resist this cheesy goodness! So, if you’re looking for a new go-to pasta dish, you’ve found it!
Why You’ll Totally Love This Creamy Broccoli Pasta
This pasta isn’t just good; it’s awesome! Here’s why:
- So Quick & Easy: Ready in less than 30 minutes! Perfect for busy weeknights.
- Family-Friendly: Creamy, cheesy, and with yummy pasta – what’s not for kids (and adults!) to love?
- Veggie Power! A great way to enjoy broccoli in a delicious, comforting dish.
- Super Satisfying: It’s a hearty, filling meal that will leave everyone happy.
- Make It Your Own: You can easily add other things like chicken or change up the pasta shape.
- Perfectly Balanced: The rich, creamy sauce and the fresh, slightly crisp broccoli are a match made in heaven!
What You’ll Need (Key Ingredients)
Let’s gather up a few simple things to make this yummy pasta.
- Pasta: About 8 ounces. Pasta shells or elbows are great because they hold the sauce so well. Any short pasta shape will work!
- Fresh Broccoli Florets: About 3 cups. This adds color, a nice little crunch, and healthy goodness.
- Butter & Flour: You’ll need 2 tablespoons of unsalted butter and 2 tablespoons of all-purpose flour. These two make a “roux” which helps make our sauce thick and creamy.
- Milk: About 2 cups of whole milk makes the sauce nice and rich. You can use 2% milk too.
- Cheese! This is where the magic happens. You’ll need:
- 1 cup of sharp cheddar cheese, shredded.
- ½ cup of Parmesan cheese, grated. (Freshly grated is best if you can!)
- Seasonings:
- ½ teaspoon of garlic powder for a yummy savory taste.
- ¼ teaspoon of ground black pepper.
- Salt to taste (remember, the cheese has salt too!).
- Optional Goodies (for serving):
- A pinch of red pepper flakes if you like a tiny bit of spice.
- Some chopped fresh parsley to make it look pretty.
(Don’t worry! The full ingredient list with exact amounts is in the recipe card below!)
Let’s Make Some Yummy Pasta! (Easy Steps)
Making this Creamy Broccoli Pasta is super simple. Just follow these steps!
- Cook Pasta & Broccoli:
- First, get a large pot of water boiling. Add a good pinch of salt.
- Add your pasta and cook it like the package says, until it’s “al dente” (that means tender but still a little firm).
- In the last 2 or 3 minutes that the pasta is cooking, toss in your broccoli florets right into the same pot! They’ll cook perfectly with the pasta.
- Important Tip: Before you drain the pasta and broccoli, scoop out about ½ cup of the pasta water and save it. This starchy water is great for the sauce later if needed!
- Now, drain the pasta and broccoli together. Set them aside for a moment.
- Make the Creamy Roux Base:
- In a medium saucepan (a different pot!), melt the butter over medium heat.
- Once the butter is melted, sprinkle in the flour. Whisk it together really well.
- Keep stirring and cook this butter-flour mix (this is your roux!) for about 1 minute. This cooks out the raw flour taste.
- Build the Cheesy Sauce:
- Slowly pour in the milk, a little bit at a time, while you keep whisking. This helps make your sauce super smooth and not lumpy.
- Keep stirring and let the milk mixture heat up until it starts to get a little thicker. This usually takes about 3 to 5 minutes. Don’t let it boil like crazy, just a gentle heat.
- Now, stir in the garlic powder, black pepper, and a small pinch of salt.
- Add the shredded cheddar cheese and the grated Parmesan cheese. Keep stirring gently until all the cheese is melted and the sauce is smooth and yummy.
- Mix It All Together!
- Pour your cooked pasta and broccoli into the saucepan with the cheese sauce.
- Gently toss everything together until all the pasta and broccoli are nicely coated in that creamy sauce.
- If the sauce seems a little too thick, now’s the time to add a splash of that pasta water you saved. Add a little at a time until the sauce is just how you like it.
- Taste it! Does it need a tiny bit more salt or pepper? Add it now if you think so.
- Serve It Warm!
- Spoon your Creamy Broccoli Pasta into bowls.
- If you like, sprinkle a little fresh parsley or a pinch of red pepper flakes on top.
- Serve it right away while it’s hot, creamy, and delicious!
Serving It Up!
This pasta is a star on its own, but here are some simple ideas to go with it:
- Garlic Bread: Crunchy garlic bread is perfect for scooping up any extra sauce.
- Simple Salad: A light green salad with a simple vinaigrette dressing is a nice fresh side.
- Grilled Chicken: Add some sliced grilled chicken on top or on the side for extra protein.
Quick Tips for the Best Pasta
- Cook Pasta Just Right: You want it “al dente” – tender but with a little bite. It will cook a tiny bit more in the hot sauce.
- Save That Pasta Water! It’s like liquid gold for making your sauce the perfect creamy texture.
- Freshly Grated Cheese is Awesome: If you can, grate your own cheese from a block. It melts much better than pre-shredded cheese (which has stuff in it to stop clumping).
- Broccoli Texture: If you like your broccoli a bit crisper, you can cook it separately for just a minute or two (blanch it), then add it to the sauce at the end.
Fun Add-Ins (Easy Variations)
Want to change things up a bit?
- Add Protein: Toss in some cooked, diced chicken, shrimp, or even some crispy bacon bits.
- More Veggies: Sautéed mushrooms or sweet peas would be yummy additions.
- Different Cheese: Try using Gouda, mozzarella, or fontina cheese for a different cheesy taste.
Storing Leftovers
Got leftovers? Lucky you!
- Fridge: Let the pasta cool down. Store it in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: The best way to reheat it is gently in a saucepan on the stove over low heat. Add a splash of milk or some of that leftover pasta water (if you saved it!) to help make the sauce creamy again. Stir often. You can also microwave it, but stovetop is usually best for creamy pastas.
Conclusion: Your New Go-To Comfort Meal!
This Creamy Broccoli Pasta is truly such a comforting and satisfying dish. It’s so quick and easy to whip up, making it perfect for those busy weeknights when you need something delicious on the table fast.
The combination of tender pasta, bright green broccoli, and that incredibly smooth, cheesy sauce is a winner every single time. It’s a dish that will bring smiles to your family’s faces and become a recipe you make again and again. Enjoy!
(Printable Recipe Card Below)
Easy Creamy Broccoli Pasta Recipe Card
Yields: 4 servings | Prep time: 10 minutes | Cook time: 15 minutes | Total Time: 25 minutes
Category: Main Dish/Pasta | Method: Stovetop | Cuisine: American
DESCRIPTION
A super quick, easy, and delicious Creamy Broccoli Pasta! Tender pasta shells and fresh broccoli are coated in a smooth, velvety cheese sauce. Perfect for a comforting weeknight dinner that the whole family will love.
INGREDIENTS
(Scale: 1x)
- 8 oz Pasta Shells (or elbows, or other short pasta)
- 3 cups Fresh Broccoli Florets, cut into bite-size pieces
- 2 tbsp Unsalted Butter
- 2 tbsp All-Purpose Flour
- 2 cups Whole Milk
- 1 cup Sharp Cheddar Cheese, shredded
- ½ cup Parmesan Cheese, grated
- ½ tsp Garlic Powder
- ¼ tsp Ground Black Pepper
- Salt to taste
- Optional: Red pepper flakes, fresh parsley for garnish
INSTRUCTIONS
- Cook Pasta & Broccoli: Boil a large pot of salted water. Add pasta; cook until almost al dente. Add broccoli florets to the pot during the last 2-3 minutes of pasta cooking. Reserve ½ cup pasta water; drain pasta and broccoli.
- Make Roux: In a medium saucepan, melt butter over medium heat. Whisk in flour; cook for 1 minute, stirring constantly.
- Make Sauce Base: Gradually whisk in milk until smooth. Heat, stirring often, until slightly thickened (3-5 minutes). Do not boil.
- Add Cheese & Seasoning: Stir in garlic powder, pepper, and a pinch of salt. Add shredded cheddar and Parmesan cheese; stir until fully melted and sauce is smooth.
- Combine: Add drained pasta and broccoli to the cheese sauce. Toss gently to coat. If sauce is too thick, stir in a little reserved pasta water until desired consistency.
- Serve: Taste and adjust salt/pepper if needed. Serve warm. Garnish with parsley or red pepper flakes if desired.
NOTES
- Use freshly grated cheese for the best melt.
- Don’t overcook the pasta or broccoli!
- Store leftovers in the fridge for up to 4 days. Reheat gently on the stove with a splash of milk.
- Add cooked chicken or shrimp for extra protein!
DID YOU MAKE THIS RECIPE?
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