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4 from 4 votes

Creamy Broccoli Pasta

This creamy broccoli pasta is simmered in a lightened-up garlicky cheddar sauce. Such a great one-pan dinner recipe!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Keyword: kid friendly, pasta, vegetarian
Servings: 3 -4 servings
Author: Ali

Ingredients

  • 1 tablespoon neutral oil
  • 3 garlic cloves finely grated
  • 8 ounces small pasta (ditalini small shells, or elbows)
  • 2 cups broth of choice (chicken or vegetable)
  • 1 teaspoon Dijon mustard
  • 1/2 cup milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 tablespoons finely grated Parmesan cheese plus extra for serving
  • 1 cup finely-chopped broccoli florets
  • fine sea salt and freshly cracked black pepper

Instructions

  • Sauté the garlic. Heat the oil in a medium skillet over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant.
  • Toast the pasta. Add the dry pasta and stir for about 30–60 seconds so it soaks up the garlicky oil.
  • Simmer in broth. Pour in the broth and stir in the Dijon mustard. Bring to a gentle simmer and cook, stirring occasionally, until the pasta is just slightly under al dente and about 70% of the liquid has been absorbed. The mixture should still look loose and brothy.
  • Add light creaminess. Lower the heat and stir in the milk, cheddar, and Parmesan. Stir gently until the cheeses melt into the broth without thickening it too much.
  • Add the veggies. Stir in the broccoli. Cook for 1–2 minutes, just until the broccoli is heated through and tender.
  • Finish & serve. Taste and season with salt and plenty of black pepper. Serve warm, with an extra twist of black pepper.