Broccoli pasta is a really quick and hearty recipe the whole family will love!
Extra creamy, cheese-coated broccoli mixed with a choice of pasta! Serve on its own or add in a side salad and some garlic bread.
Quick & Easy Broccoli Pasta
- It’s a one-dish meal or even a side dish that’s perfect for busy nights.
- This meal is ready in less than 30 minutes start to finish.
- Easy to make and versatile, it’s a great recipe for using up leftovers.
- An inexpensive recipe that’s perfect for feeding a hungry crowd.
VEGETABLES: Broccoli is the main veggie for this broccoli pasta and it cooks quickly in the pasta water. Short on time? Use frozen broccoli or a frozen vegetable medley. Cauliflower works well in this recipe too.
SAUCE: This basic white sauce is really quick and easy. Stir in a couple of spoonfuls of pesto sauce to change it up. If you’d like you can always swap in a jar of store-bought Alfredo sauce.
FLAVORS: Onion powder and garlic salt flavor this dish along with making sure you’re using bold cheeses like sharp cheddar and parmesan. Medium or mild cheeses work but don’t add enough flavor to this pasta.
PASTA: Any medium pasta works in this recipe. I love penne, farfalle, or rotini.
- Cheese: swiss or gruyere is great in place of part of the cheddar. Bleu cheese can be sprinkled on top.
- Protein: Chicken, ham or smoked sausage are great add-ins to this recipe.
- Add Ins: Chili flakes, cauliflower, peas, diced tomatoes
- Toppings: French fried onions, bread crumb topping, extra cheese.
How to Make Broccoli Pasta
Super easy and quick, this dish is the perfect hot lunch for kids or quick dinner for all:
- Cook pasta al dente adding the broccoli in the last few minutes. Drain & set aside.
- Whisk sauce ingredients together, simmer until thickened. Stir in cheese until melted.
- Combine broccoli & pasta with the sauce, adjust seasonings & serve.
- Shred your own cheeses for best results, pre-shredded cheeses don’t melt as well.
- Don’t overcook the broccoli, add it just during the last few minutes of cooking.
- If using frozen broccoli, it doesn’t need to cook it just needs to thaw so add it at the end.
- A pinch of nutmeg or 1/2 teaspoon dry mustard are great additions to the cheese sauce.
- Whisk the cheese after removing it from the heat, if cheese is heated too much it can separate.
Keep broccoli pasta in a sealed container in the refrigerator for up to 3 days. Add a little splash of milk or cream while reheating.
More Cheese, Please!
- Crock Pot Mac and Cheese
- Baked Mac and Cheese
- 3 Cheese Cavatappi
- Velveeta Mac and Cheese
- Buffalo Chicken Mac and Cheese
- Homemade Mac and Cheese Casserole
Did you make this Broccoli Pasta? Be sure to leave a rating and a comment below!
Quick Broccoli Pasta
- 8 ounces medium pasta such as penne or rotini (approx 3 cups dry)
- 4 cups broccoli chopped
- 1 cup chicken broth not low sodium
- 1 cup light cream
- 2 tablespoons + 1 teaspoon cornstarch
- ½ teaspoon onion powder
- ¼ teaspoon garlic salt
- 1 cup sharp cheddar cheese shredded
- ¼ cup parmesan cheese shredded
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- Bring a large saucepan of salted water to a boil. Add pasta and cook al dente according to package directions. Add broccoli to the pasta water for the last 4 minutes of cooking. Drain well (do not rinse pasta) and set aside.
- Combine broth, cream, cornstarch, onion powder, and garlic salt in the saucepan and mix well. Bring to a simmer over medium heat while whisking until it comes to a boil and thickens.
- Once thickened, remove from heat and stir in cheese until melted.
- Toss with broccoli and pasta and season with salt & pepper to taste. Serve immediately.
- Shred your own cheeses for best results, pre-shredded cheeses don't melt as well.
- Don't overcook the broccoli, add it just during the last few minutes of cooking.
- If using frozen broccoli, it doesn't need to cook it just needs to thaw so add it at the end.
- A pinch of nutmeg or 1/2 teaspoon dry mustard are great additions to cheese sauce.
- Whisk the cheese after removing from the heat, if cheese is heated too much it can separate.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)