Save A vibrant, creamy pasta dish featuring broccoli, cheddar cheese, and fresh herbs, all cooked together in one pot for convenience and maximum flavor.
This recipe quickly became a family favorite for weeknight dinners due to its ease and rich taste.
Ingredients
- Pasta: 340 g (12 oz) short pasta (such as fusilli or penne)
- Vegetables: 1 large head broccoli, cut into small florets (about 350 g / 12 oz), 2 cloves garlic, minced, 1 small shallot, finely chopped, 2 tbsp fresh chives, chopped, 2 tbsp fresh parsley, chopped, 1 tbsp fresh dill, chopped, Zest and juice of 1 lemon
- Dairy: 120 g (1 cup) sharp cheddar cheese, shredded, 60 g (1/4 cup) cream cheese, softened, 2 tbsp unsalted butter, 720 ml (3 cups) vegetable broth, 120 ml (1/2 cup) whole milk
- Seasonings: 1/2 tsp salt plus more to taste, 1/4 tsp freshly ground black pepper, 1/4 tsp crushed red pepper flakes (optional)
Instructions
- Step 1:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the shallot and garlic, sauté for 2 minutes until fragrant and translucent.
- Step 2:
- Add the pasta, broccoli florets, and vegetable broth to the pot. Stir to combine.
- Step 3:
- Bring to a boil, then reduce heat to medium low. Simmer uncovered, stirring occasionally, for 10 12 minutes, until the pasta is al dente and most of the liquid is absorbed.
- Step 4:
- Stir in the milk, cream cheese, cheddar cheese, lemon zest, and lemon juice. Continue stirring until the cheeses are melted and the sauce is creamy, about 2 3 minutes.
- Step 5:
- Add the chives, parsley, dill, salt, black pepper, and crushed red pepper flakes (if using). Mix well, taste, and adjust seasoning as needed.
- Step 6:
- Serve hot, garnished with extra herbs and a squeeze of fresh lemon juice if desired.
Save Sharing this creamy pasta with my family always brings smiles and warm memories around the dinner table.
Notes
For added protein, stir in cooked shredded chicken or chickpeas at the end. Swap cheddar for Gruyère or fontina for a different flavor. Use gluten free pasta to make this dish gluten free. For a greener sauce, blend half the broccoli with a splash of broth before adding cheeses.
Required Tools
Large pot or Dutch oven, Sharp knife, Cutting board, Wooden spoon or spatula, Grater (for cheese and lemon zest)
Nutritional Information
Calories 435, Total Fat 17 g, Carbohydrates 56 g, Protein 18 g per serving
Save This dish combines simplicity with flavor to create the perfect comfort meal any night of the week.