The Best Broccoli & Cheese Pasta Recipe for Dinner
Imagine tender pasta coated in a velvety cheese sauce, perfectly paired with fresh broccoli florets. This broccoli and cheese pasta is a quick, satisfying dinner that’s ready in just 25 minutes.
Whether you’re craving a hearty meatless dinner or a crowd-pleasing pasta dish, this recipe delivers on flavor and simplicity.
Why this broccoli and cheese pasta stands out
- The combination of sharp cheddar and Parmesan creates a creamy, flavorful sauce that clings to every bite.
- Broccoli adds a fresh, vibrant element, balancing the richness of the cheese sauce.
- It’s a one-pot wonder, minimizing cleanup and maximizing convenience for busy weeknights.
Ingredients you’ll need
- 8 ounces of pasta (penne or rigatoni)
- 2 cups of broccoli florets
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 cup of heavy cream
- 1 cup of shredded sharp cheddar cheese
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
- 1/4 teaspoon of red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
How to prepare this creamy pasta dish
Start by cooking the pasta according to the package instructions until al dente. In the last three minutes of cooking, add the broccoli florets to the boiling water with the pasta.
Once the pasta and broccoli are cooked, drain them and set them aside. Meanwhile, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring it to a gentle simmer.
Reduce the heat to low and stir in the sharp cheddar and Parmesan cheeses until melted and smooth. Add the cooked pasta and broccoli to the skillet, tossing to coat everything evenly in the sauce.
Season with salt, pepper, and red pepper flakes if desired. Cook for an additional 2-3 minutes until heated through, then serve immediately, garnished with fresh parsley.
Storing and reheating leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to restore the sauce’s creaminess.
Frequently asked questions
Can I use a different type of pasta? Yes, any short pasta like fusilli, farfalle, or shells would work well in this recipe.
Can I make this dish dairy-free? Substitute the heavy cream with a plant-based cream and use dairy-free cheese alternatives for a vegan-friendly version.
Expert tips for perfect results
- Reserve a little pasta water before draining to adjust the sauce’s consistency if needed.
- Cut the broccoli into small, even florets to ensure they cook quickly and evenly.
- Grate your own cheese for the best melting texture and flavor.
The Best Broccoli & Cheese Pasta Recipe for Dinner
Ingredients
Method
- Cook the pasta according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the boiling water with the pasta.
- Drain the pasta and broccoli, and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a simmer. Reduce heat to low and stir in the sharp cheddar cheese and Parmesan cheese until melted and smooth.
- Add the cooked pasta and broccoli to the cheese sauce, tossing to coat all the ingredients evenly.
- Season with salt, pepper, and red pepper flakes if using. Cook for an additional 2-3 minutes until everything is heated through.
- Serve immediately, garnished with fresh parsley.
Notes
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