Save to Pinterest A vibrant, creamy pasta dish featuring broccoli, cheddar cheese, and fresh herbs, all cooked together in one pot for convenience and maximum flavor.
This recipe is a family favorite that I love making on busy weeknights because it is quick and satisfying.
Ingredients
- Pasta: 340 g (12 oz) short pasta (such as fusilli or penne)
- Vegetables: 1 large head broccoli, cut into small florets (about 350 g / 12 oz), 2 cloves garlic, minced, 1 small shallot, finely chopped, 2 tbsp fresh chives, chopped, 2 tbsp fresh parsley, chopped, 1 tbsp fresh dill, chopped, Zest and juice of 1 lemon
- Dairy: 120 g (1 cup) sharp cheddar cheese, shredded, 60 g (1/4 cup) cream cheese, softened, 2 tbsp unsalted butter, 720 ml (3 cups) vegetable broth, 120 ml (1/2 cup) whole milk
- Seasonings: 1/2 tsp salt, plus more to taste, 1/4 tsp freshly ground black pepper, 1/4 tsp crushed red pepper flakes (optional)
Instructions
- Step 1:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the shallot and garlic, sauté for 2 minutes until fragrant and translucent.
- Step 2:
- Add the pasta, broccoli florets, and vegetable broth to the pot. Stir to combine.
- Step 3:
- Bring to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, for 10-12 minutes, until the pasta is al dente and most of the liquid is absorbed.
- Step 4:
- Stir in the milk, cream cheese, cheddar cheese, lemon zest, and lemon juice. Continue stirring until the cheeses are melted and the sauce is creamy, about 2-3 minutes.
- Step 5:
- Add the chives, parsley, dill, salt, black pepper, and crushed red pepper flakes (if using). Mix well, taste, and adjust seasoning as needed.
- Step 6:
- Serve hot, garnished with extra herbs and a squeeze of fresh lemon juice if desired.
Save to Pinterest This dish always brings joy to our family dinners and never lasts long on the table.
Notes
Swap cheddar for Gruyère or fontina for a different flavor. Use gluten-free pasta to accommodate dietary needs. For a greener sauce, blend half the broccoli with a splash of broth before adding cheeses.
Required Tools
Large pot or Dutch oven, sharp knife, cutting board, wooden spoon or spatula, grater (for cheese and lemon zest)
Allergen Information
Contains dairy (cheddar cheese, cream cheese, butter, milk), wheat (pasta). May contain gluten if using regular pasta. Always check ingredient labels for hidden allergens.
Save to Pinterest This recipe is perfect for quick weeknight dinners and impresses guests with minimal effort.
Questions & Answers
- → What pasta works best for this dish?
Short pasta shapes like fusilli or penne hold the creamy sauce well and cook evenly in this one-pot preparation.
- → Can I substitute the cheddar cheese?
Yes, Gruyère or fontina are great alternatives that melt smoothly and add a complementary flavor.
- → How do the fresh herbs enhance the dish?
Chives, parsley, and dill bring fresh, vibrant notes that balance the rich cheese and broccoli, brightening every bite.
- → Is it possible to make this dish gluten-free?
Absolutely, using gluten-free pasta in place of wheat pasta keeps it suitable for gluten-sensitive diets without sacrificing texture.
- → How can I add protein to this dish?
Stir in cooked shredded chicken or chickpeas near the end for extra protein and added heartiness.