Save A vibrant, creamy pasta dish featuring broccoli, cheddar cheese, and fresh herbs, all cooked together in one pot for convenience and maximum flavor.
This dish has become my go to for quick weeknight dinners that don't compromise on taste or nutrition.
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 pasta always brings joy to family dinners making mealtime easy and satisfying.
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.
Nutritional Information
Calories 435, Total Fat 17 g, Carbohydrates 56 g, Protein 18 g per serving.
Save This one pot pasta recipe is both quick and nourishing, perfect for any night of the week.
Recipe Q&A
- → Can I use different pasta shapes?
Yes, short pasta varieties like fusilli, penne, or rotini work best to hold the creamy sauce and mix well with broccoli.
- → How do fresh herbs affect the flavor?
Chives, parsley, and dill add fresh, bright, and slightly tangy notes, balancing the richness of cheddar and cream cheese.
- → Is it possible to make this dish gluten-free?
Absolutely. Using gluten-free pasta maintains texture while accommodating dietary needs without altering the flavor.
- → What’s the best way to achieve a creamy sauce?
Melting cream cheese and cheddar with milk in the pot after pasta is cooked creates a smooth, velvety sauce that clings well to the pasta and broccoli.
- → Can I add protein to this dish?
Yes, stirring in cooked shredded chicken or chickpeas toward the end enhances protein content while keeping flavors balanced.