Creamy Vegetarian Broccoli Cheddar Pasta
A warm and comforting dish combining pasta, broccoli, and a rich cheddar sauce, perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 pound (450g) Pasta (medium shells, rotini, cavatappi, or penne)
- 1 large head of Broccoli (about 1.5 lbs or 680g)
- 2 tablespoons Unsalted Butter
- 1 medium Yellow Onion, finely chopped (about 1 cup)
- 3 cloves Garlic, minced
- 1/4 cup All-Purpose Flour
- 2 cups Vegetable Broth
- 1.5 cups Milk (whole or 2% recommended)
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Smoked Paprika (optional)
- Salt and freshly ground Black Pepper to taste
- 8 ounces (225g) Sharp Cheddar Cheese, freshly grated
- 4 ounces (113g) Cream Cheese, cut into cubes (optional)
- Fresh Parsley, chopped (for garnish, optional)
Instructions
- Cook the Pasta in a large pot of salted water until al dente. Blanch the Broccoli for 3-4 minutes before the pasta is done.
- Reserve about 1 cup of pasta water and drain the mixture.
- Sauté the Onion in melted butter over medium heat until softened, then add minced Garlic and optional Smoked Paprika.
- Sprinkle the Flour, whisking to combine and cook out the flour taste for 1-2 minutes.
- Gradually whisk in Vegetable Broth, followed by Milk, stirring until smooth.
- Simmer the sauce for 3-5 minutes until thickened, then add Dijon Mustard, salt, and pepper.
- Reduce the heat and incorporate the Sharp Cheddar and Cream Cheese until melted.
- Combine the cooked Pasta and Broccoli with the sauce, adjusting with reserved pasta water as needed. Serve garnished with Parsley.
Notes
For smoother sauce, always use freshly grated cheese. Add starchy pasta water for consistency adjustments.