why make this recipe
Creamy Vegetarian Broccoli Cheddar Pasta is a delicious and comforting dish that brings together the rich flavors of cheddar cheese and the freshness of broccoli. It’s not only easy to make but also perfect for a quick dinner, family meal, or even for meal prep. This recipe provides a great way to enjoy a nutritious meal with simple ingredients that are often found in your pantry. Plus, it’s a fantastic way to sneak in some veggies without sacrificing taste!
how to make Creamy Vegetarian Broccoli Cheddar Pasta
Ingredients:
- 1 pound (450g) Pasta of your choice: We recommend medium shells, rotini, cavatappi, or penne.
- 1 large head of Broccoli (about 1.5 lbs or 680g), cut into small florets.
- 2 tablespoons Unsalted Butter: This forms the base of our roux.
- 1 medium Yellow Onion, finely chopped (about 1 cup).
- 3 cloves Garlic, minced.
- 1/4 cup All-Purpose Flour: This is the thickening agent for our creamy sauce.
- 2 cups Vegetable Broth: A good quality broth adds umami flavor.
- 1.5 cups Milk (whole milk or 2% recommended): This adds creaminess to the sauce.
- 1 teaspoon Dijon Mustard: This adds a subtle tang and depth of flavor.
- 1/2 teaspoon Smoked Paprika (optional, but recommended): This adds a gentle, smoky warmth.
- Salt and freshly ground Black Pepper to taste.
- 8 ounces (225g) Sharp Cheddar Cheese, freshly grated: The star of the show!
- 4 ounces (113g) Cream Cheese, cut into cubes (optional, for extra creaminess).
- Fresh Parsley, chopped (for garnish, optional).
Directions:
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Don’t overcook it, as it will cook a bit more when combined with the sauce.
- Blanch the Broccoli (Optional but Recommended): About 3-4 minutes before the pasta is done, add the broccoli florets to the boiling pasta water. This keeps the broccoli bright and tender-crisp.
- Reserve Pasta Water and Drain: Once the pasta is al dente and the broccoli is tender-crisp, reserve about 1 cup of the pasta water. Drain the pasta and broccoli mixture but do not rinse.
- Sauté Aromatics: In a large skillet, melt the unsalted butter over medium heat. Add the chopped onion and sauté for about 5-7 minutes until softened and fragrant. Then, add the minced garlic and smoked paprika, cooking for another minute.
- Make the Roux: Sprinkle the all-purpose flour over the onion and garlic mixture. Whisk or stir for 1-2 minutes to cook out the raw flour taste.
- Build the Sauce Base: Gradually whisk in the vegetable broth to prevent lumps. Then, add the milk and continue to whisk until smooth.
- Simmer and Thicken: Bring the sauce to a gentle simmer, stirring frequently until it thickens enough to coat the back of a spoon (about 3-5 minutes).
- Add Flavor Enhancers: Stir in the Dijon mustard and season with salt and pepper to taste.
- Melt the Cheese: Reduce the heat to low and add the grated sharp cheddar cheese, stirring gently until completely melted. If using, add the cubed cream cheese and stir until smooth.
- Combine and Serve: Add the cooked pasta and broccoli to the sauce, mixing until well coated. If it’s too thick, add reserved pasta water as needed.
- Garnish and Enjoy: Serve immediately with a sprinkle of fresh parsley and some extra black pepper on top.
how to serve Creamy Vegetarian Broccoli Cheddar Pasta
This dish is best enjoyed warm. Serve it directly from the pot into bowls or on plates for an inviting presentation. A sprinkle of fresh parsley or some extra cheese on top can make it look even more appealing. It pairs well with a simple side salad or warm bread for dipping.
how to store Creamy Vegetarian Broccoli Cheddar Pasta
To store leftovers, let the pasta cool to room temperature, then transfer it to an airtight container. It can be kept in the refrigerator for 3-4 days. When reheating, add a splash of milk or reserved pasta water to help loosen the sauce, as it can thicken when stored.
tips to make Creamy Vegetarian Broccoli Cheddar Pasta
- Use Fresh Ingredients: Fresh broccoli and real cheese improve the flavor and texture greatly.
- Adjust the Cheese: Experiment with different types of cheese like mozzarella or gouda for varied flavors.
- Make It Spicy: Add a pinch of red pepper flakes for a bit of heat.
- Add Protein: Boost nutrition by adding beans or chickpeas.
variation
For a different take, you can use other vegetables like spinach or kale instead of broccoli. You could also add a variety of herbs like thyme or basil for an extra layer of flavor.
FAQs
- Can I use frozen broccoli? Yes, you can use frozen broccoli. Just add it straight to the boiling pasta water for the last few minutes of cooking.
- Can I make this vegan? Absolutely! Substitute dairy milk with almond milk or oat milk and use vegan cheese options for a dairy-free version.
- What type of pasta is best for this recipe? Medium shells, rotini, cavatappi, or penne are best as they hold onto the creamy sauce well.
- How can I make the sauce spicier? You can add a pinch of red pepper flakes or a splash of hot sauce to the cheese sauce for some heat.
- Can I prepare this ahead? Yes, you can make it ahead of time and reheat it. Just add a bit of milk to maintain the creamy texture when reheating.
Creamy Vegetarian Broccoli Cheddar Pasta
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and comforting dish that combines rich cheddar cheese and fresh broccoli in a creamy sauce, perfect for a quick dinner or meal prep.
Ingredients
Scale
- 1 pound (450g) Pasta of your choice (medium shells, rotini, cavatappi, or penne)
- 1 large head of Broccoli (about 1.5 lbs or 680g), cut into small florets
- 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 according to package directions until al dente.
- Add broccoli florets to the boiling pasta water 3-4 minutes before the pasta is done.
- Reserve about 1 cup pasta water, then drain the pasta and broccoli mixture.
- In a large skillet, melt butter over medium heat, add onion, and sauté for about 5-7 minutes.
- Add minced garlic and smoked paprika, cooking for another minute.
- Sprinkle flour over the onion mixture, whisk for 1-2 minutes.
- Gradually whisk in vegetable broth, then add milk, whisking until smooth.
- Bring the sauce to a gentle simmer, stirring frequently until thickened (about 3-5 minutes).
- Stir in Dijon mustard and season with salt and pepper.
- Reduce heat to low and add cheddar cheese, stirring until melted. If using, add cream cheese and stir until smooth.
- Add cooked pasta and broccoli to the sauce, mixing until well coated. Adjust thickness with reserved pasta water if necessary.
- Garnish with fresh parsley and serve warm.
Notes
Use fresh ingredients for the best flavor. You can substitute other vegetables like spinach or kale, and experiment with cheese varieties.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg