What the heck is this?
This is the pasta you make when you want comfort food, but also maybe a vegetable or two. It’s a dreamy, velvety sauce wrapped around tender pasta and broccoli florets, with just the right amount of garlic, cheese, and creamy goodness. No complicated roux, no fancy ingredients—just simple, cozy flavor in one glorious pot.
Why You’ll Love This Recipe
– One pot, minimal mess, max flavor
– A full serving of broccoli (disguised under cheese—genius)
– Kid-friendly, adult-approved
– Cozy and creamy without being heavy
– Ready in about 25 minutes flat
The Good Stuff You’ll Need
– 12 oz pasta (penne, fusilli, shells—anything short and saucy)
– 4 cups broccoli florets (fresh or frozen)
– 3 tbsp butter
– 3 cloves garlic, minced
– 2 tbsp all-purpose flour
– 2 cups milk (whole or 2% preferred)
– 1 cup heavy cream (or sub more milk for a lighter version)
– 1 ½ cups shredded sharp cheddar or a mix of Parmesan and mozzarella
– Salt and pepper to taste
– Optional: pinch of red pepper flakes or nutmeg for depth
Let’s Do This
Step 1: Boil the pasta and broccoli
Bring a large pot of salted water to a boil. Add the pasta and cook until 3 minutes shy of al dente. Add the broccoli and cook both together for the last 2–3 minutes until the broccoli is bright green and tender. Drain and set aside.
Step 2: Make the creamy sauce
In the same pot, melt the butter over medium heat. Add the garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and whisk for 1 minute to create a quick roux (this is what makes it creamy). Slowly whisk in the milk and cream, stirring constantly to avoid lumps.
Step 3: Let it thicken and get cheesy
Bring the sauce to a gentle simmer and cook for 4–5 minutes until thickened. Reduce heat and stir in the cheese, a handful at a time, until melted and smooth. Season with salt, pepper, and a pinch of red pepper flakes if you like a little kick.
Step 4: Combine it all
Add the cooked pasta and broccoli back into the pot. Toss everything to coat it in that glorious sauce. Let it sit for a minute or two so the pasta soaks up some flavor.
Step 5: Serve like a hero
Spoon it into bowls, top with extra cheese or cracked pepper, and revel in your creamy, veggie-packed creation.
Serving Suggestions
– Add grilled chicken or rotisserie chicken for a protein boost
– Sprinkle with breadcrumbs and bake for 10 minutes if you want a “baked mac” feel
– Serve with a simple salad or crusty bread (or both)
– Add a squeeze of lemon juice right before serving for brightness
Switch It Up
– Use cauliflower instead of broccoli
– Sub in spinach or kale at the end if you’re out of broccoli
– Stir in a spoonful of pesto for a herby upgrade
– Make it spicy with crushed red pepper or a dash of hot sauce
– Add mushrooms, peas, or sun-dried tomatoes if you’ve got extras in the fridge
Make-Ahead Tips
This pasta is best fresh, but leftovers keep well for up to 3 days. Reheat gently with a splash of milk to bring back the creaminess. Want to freeze it? Go for it—just know the sauce might separate a bit upon thawing (a quick stir usually fixes it).
Questions People Actually Ask
Q: Can I use frozen broccoli?
A: Totally. Toss it in for the last 3–4 minutes of pasta cooking—no need to thaw first.
Q: Can I make it gluten-free?
A: Yes! Just use gluten-free pasta and sub the flour with a GF blend or cornstarch.
Q: How do I make it vegan?
A: Swap the butter for olive oil or vegan butter, use plant-based milk, and go for your favorite vegan cheese or nutritional yeast for that cheesy vibe.
Creamy Broccoli Pasta Recipe: Your New Weeknight Obsession (That’s Surprisingly Kinda Healthy)
- Total Time: 25 minutes
- Yield: 4 servings
Description
This is the pasta you make when you want comfort food, but also maybe a vegetable or two. It’s a dreamy, velvety sauce wrapped around tender pasta and broccoli florets, with just the right amount of garlic, cheese, and creamy goodness. No complicated roux, no fancy ingredients—just simple, cozy flavor in one glorious pot.
Ingredients
– 12 oz pasta (penne, fusilli, shells—anything short and saucy)
– 4 cups broccoli florets (fresh or frozen)
– 3 tbsp butter
– 3 cloves garlic, minced
– 2 tbsp all-purpose flour
– 2 cups milk (whole or 2% preferred)
– 1 cup heavy cream (or sub more milk for a lighter version)
– 1 ½ cups shredded sharp cheddar or a mix of Parmesan and mozzarella
– Salt and pepper to taste
– Optional: pinch of red pepper flakes or nutmeg for depth
Instructions
Step 1: Boil the pasta and broccoli
Bring a large pot of salted water to a boil. Add the pasta and cook until 3 minutes shy of al dente. Add the broccoli and cook both together for the last 2–3 minutes until the broccoli is bright green and tender. Drain and set aside.
Step 2: Make the creamy sauce
In the same pot, melt the butter over medium heat. Add the garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and whisk for 1 minute to create a quick roux (this is what makes it creamy). Slowly whisk in the milk and cream, stirring constantly to avoid lumps.
Step 3: Let it thicken and get cheesy
Bring the sauce to a gentle simmer and cook for 4–5 minutes until thickened. Reduce heat and stir in the cheese, a handful at a time, until melted and smooth. Season with salt, pepper, and a pinch of red pepper flakes if you like a little kick.
Step 4: Combine it all
Add the cooked pasta and broccoli back into the pot. Toss everything to coat it in that glorious sauce. Let it sit for a minute or two so the pasta soaks up some flavor.
Step 5: Serve like a hero
Spoon it into bowls, top with extra cheese or cracked pepper, and revel in your creamy, veggie-packed creation.
Notes
– Add grilled chicken or rotisserie chicken for a protein boost
– Sprinkle with breadcrumbs and bake for 10 minutes if you want a “baked mac” feel
– Serve with a simple salad or crusty bread (or both)
– Add a squeeze of lemon juice right before serving for brightness
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~520 kcal per serving
- Fat: ~22g
- Carbohydrates: ~60g
- Protein: ~18g