Name: Broccoli Pasta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 tablespoon neutral oil; 3 garlic cloves, finely grated; 8 ounces small pasta (ditalini, small shells, or elbows); 2 cups broth of choice (chicken or vegetable); 1 teaspoon dijon mustard; 1/2 cup milk; 1 cup (4 ounces) shredded cheddar cheese; 2 tablespoons finely grated parmesan cheese, plus extra for serving; 1 cup finely-chopped broccoli florets; fine sea salt and freshly cracked black pepper

Why You’ll Love This Recipe

Simple & Quick: Ready in just 35 minutes, this creamy broccoli pasta is perfect for a weeknight meal.

Irresistible Flavor: The combination of garlic, cheese, and Dijon mustard creates a creamy sauce that’s both bold and comforting.

Eye-Catching Appeal: The vibrant green broccoli sprinkled throughout makes the dish as pleasing to the eye as it is to the palate.

Flexible Serving: Perfect as a main course or a hearty side, this dish works well for any meal setting!

Diet-Friendly Options: Easily adaptable for vegetarian diets, just swap out the chicken broth for vegetable broth.

Ingredients You’ll Need

1 tablespoon neutral oil: Any flavorless oil will work here, such as canola or grapeseed, to sauté the garlic without overpowering the dish.

3 garlic cloves, finely grated: Fresh garlic adds a fragrant punch to the dish; feel free to adjust based on your preference for garlic flavor.

8 ounces small pasta: Ditalini, small shells, or elbows are best for capturing the creamy sauce.

2 cups broth of choice: Chicken or vegetable broth enhances the depth of flavor; homemade is ideal, but store-bought is perfectly acceptable.

1 teaspoon Dijon mustard: This ingredient adds a subtle tang that beautifully complements the creaminess of the cheese.

1/2 cup milk: Whole milk or 2% works best to keep the sauce rich without being too heavy.

1 cup (4 ounces) shredded cheddar cheese: A sharp cheddar offers a robust flavor that melts beautifully into the sauce.

2 tablespoons finely grated Parmesan cheese: This cheese adds an extra layer of nuttiness; you can use any aged hard cheese if Parmesan isn’t available.

1 cup finely-chopped broccoli florets: Fresh broccoli is an excellent way to pack in some nutrients while adding lovely color and texture.

Fine sea salt and freshly cracked black pepper: Essential seasonings to enhance the overall flavors of the dish.

How to Make Broccoli Pasta

Sauté the Garlic: Heat the 1 tablespoon neutral oil in a medium skillet over medium heat. Add the 3 finely grated garlic cloves and sauté for about 30 seconds, just until fragrant. It should smell heavenly!

Toast the Pasta: Add the 8 ounces of small pasta into the skillet, stirring for about 30–60 seconds to let the pasta soak up all that garlicky goodness.

Add Broth and Mustard: Pour in the 2 cups of broth and stir in the 1 teaspoon of Dijon mustard. Bring the mixture to a gentle simmer, cooking while stirring occasionally, until the pasta is just slightly under al dente and about 70% of the liquid has been absorbed. The mixture should still look broth-like.

Incorporate Milk and Cheese: Lower the heat and gently stir in the 1/2 cup of milk, 1 cup of shredded cheddar cheese, and 2 tablespoons of finely grated Parmesan cheese. Mix until the cheeses melt smoothly into the broth, ensuring the sauce remains somewhat loose.

Add the Broccoli: Stir in the 1 cup of finely chopped broccoli florets. Cook for 1–2 minutes until the broccoli is heated through and tender but still bright green.

Season and Serve: Taste your creamy creation and season with fine sea salt and plenty of freshly cracked black pepper. Serve warm, garnished with an extra twist of black pepper.

Storing & Reheating

Let your broccoli pasta cool completely before transferring it to an airtight container for storage. It can sit at room temperature for a couple of hours or be kept in the fridge for up to three days. For longer storage, consider freezing it in a freezer-safe container for up to three months. To reheat, warm it gently on the stove over low heat, adding a splash of milk or broth to maintain that luscious creaminess. Be cautious, as the texture may change slightly as the broccoli and pasta absorb moisture.

Chef’s Helpful Tips

Avoid overcooking the pasta while it simmers; the residual heat will finish cooking it after adding the cheese and broccoli.
If you enjoy some spice, try adding red pepper flakes along with the garlic for a little kick!
For a richer sauce, consider using heavy cream instead of milk, though this may make it a bit thicker.
Mix in some cooked protein like chicken or shrimp for a heartier meal.
Leftovers can be turned into a creamy casserole with a sprinkle of breadcrumbs and an additional bake in the oven—just be sure to add moisture back in.

Every bite of broccoli pasta invites you to experiment, from the cheese you choose to any add-ins you might enjoy. If you find yourself craving something comforting yet healthy, this dish fits the bill perfectly. It’s not just a recipe; it’s a canvas for your culinary creativity!

Recipe FAQs

Can I use frozen broccoli for this recipe?

Absolutely! Frozen broccoli works just fine; just be sure to thaw and chop it before adding. The cooking time may be shorter, so keep an eye on it towards the end.

What can I do if my sauce turns out too thick?

If the sauce thickens more than you’d like, simply stir in a bit more milk or broth. This will help loosen it up and create that desirable, creamy consistency.

How can I make this dish vegan?

To make a vegan version of broccoli pasta, swap out the cheese for a dairy-free alternative, use coconut milk or almond milk instead, and replace the broth with vegetable broth. Nutritional yeast can add a cheesy flavor.

Can I make this pasta ahead of time?

While it’s best served fresh, you can prepare the pasta and sauce ahead of time. Just store them separately in the fridge. Gently reheat them together on the stove when you’re ready to serve, adding a splash of liquid to refresh the sauce.

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