Save A vibrant, creamy pasta dish featuring broccoli, cheddar cheese, and fresh herbs, all cooked together in one pot for convenience and maximum flavor.
I first served this to my family on a busy weeknight and everyone loved how easy and tasty it was.
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 This recipe quickly became a favorite in our household for weeknight dinners and family gatherings.
Notes
For added protein, stir in cooked shredded chicken or chickpeas at the end.
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 This one pot pasta is not only simple to make but also packs a punch in flavor with wholesome ingredients.
Recipe FAQs
- → Can I use other cheeses instead of sharp cheddar?
Yes, Gruyère or fontina work well for a different cheesy flavor while maintaining creaminess.
- → How do I know when the pasta is perfectly cooked?
Simmer until pasta is al dente, usually 10-12 minutes, with most liquid absorbed but enough to make a silky sauce.
- → Can this dish be made gluten-free?
Absolutely, use gluten-free pasta to accommodate dietary needs without sacrificing texture.
- → What fresh herbs enhance the flavor best?
Chives, parsley, and dill complement the richness and add a bright, fresh note to the dish.
- → Is it possible to add protein to this dish?
Yes, mix in cooked shredded chicken or cooked chickpeas at the end for added protein.