Creamy Cheesy Broccoli Pasta
A comforting pasta dish that blends creamy cheese with fresh broccoli, perfect for family dinners or cozy nights in.
Ingredients
Pasta
- 8 oz pasta (penne or fusilli) Cook it until al dente.
Broccoli
- 2 cups fresh broccoli florets Blanch until bright green and tender-crisp.
Creamy Sauce
- 1 cup heavy cream Full-fat ensures richness.
- 1 cup grated cheese (cheddar or Parmesan) Grate yourself for best melting quality.
- 2 tbsp olive oil Used for sautéing garlic.
- 2 cloves garlic, minced Sauté until fragrant.
- salt and pepper to taste
- optional red pepper flakes For added spice.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente, usually about 8-12 minutes. Reserve ½ cup of pasta water before draining.
Preparing the Broccoli
- While the pasta cooks, add the broccoli florets to the boiling water for 2-3 minutes. Drain and immediately run under cold water to stop the cooking process. Set aside.
Sautéing the Garlic
- In the same pot over medium heat, add olive oil. When hot, add minced garlic and sauté for about 1-2 minutes until fragrant, stirring often. Be careful not to burn the garlic!
Making the Sauce
- Reduce heat to low, then add the heavy cream. Stir in the cheese until it melts and forms a creamy sauce, about 2-3 minutes. If the sauce is too thick, add a bit of the reserved pasta water.
Combining Ingredients
- Add the drained pasta and blanched broccoli to the sauce. Toss everything together until well combined. Season with salt, pepper, and optional red pepper flakes to taste.
Serving the Dish
- Let the dish heat through for another 2-3 minutes, stirring occasionally. The pasta should be coated with the creamy sauce and the broccoli incorporated throughout.
- Once everything is heated, remove from heat and serve immediately. Enjoy the creamy goodness with a sprinkle of extra cheese on top!
Notes
Store leftovers in an airtight container for up to 3 days. For freezing, use a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and reheat on the stove with a splash of cream.