Description
A rich, cheesy, and creamy broccoli pasta dish that’s perfect for a comforting weeknight meal. Packed with flavor and nutrients, this vegetarian-friendly recipe combines tender broccoli florets with a luscious cheese sauce over pasta.
Ingredients
Units
Scale
- 8 oz (225g) pasta (penne or fusilli preferred)
- 2 cups broccoli florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil (optional, for sautéing garlic)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Add broccoli florets to the pasta during the last 3 minutes of cooking. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute (optional step with olive oil).
- Whisk in the flour and cook for 1–2 minutes until golden and bubbling.
- Gradually pour in the milk, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5–7 minutes.
- Stir in cheddar and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Add the cooked pasta and broccoli to the sauce. Stir to combine and heat through for 1–2 minutes.
- Serve warm, optionally garnished with extra cheese or fresh herbs.
Notes
- Use whole-wheat or gluten-free pasta for a healthier or gluten-free version.
- Add red pepper flakes for a bit of spice.
- Can be stored in the refrigerator for up to 3 days.
- Substitute with other veggies like spinach or peas if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 45mg