Creamy Vegetarian Broccoli Cheddar Pasta
This Creamy Broccoli Cheddar Pasta is the perfect vegetarian comfort meal — creamy, cheesy, and loaded with goodness. It combines soft pasta shells or penne with sauteed broccoli in a silky cheddar sauce made from milk, garlic, and a touch of butter. Think of it as a healthier, homemade take on mac and cheese — with vegetables and flavor packed in every bite!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3–4
Ingredients
For the Pasta:
250g (about 2 cups) pasta (penne, shells, or macaroni)
Salt, for boiling
1 tbsp olive oil
For the Broccoli:
1½ cups broccoli florets, chopped into small pieces
1 tsp olive oil
Pinch of salt and black pepper
For the Cheddar Cream Sauce:
2 tbsp olive oil
2 tbsp all-purpose flour
2 cups milk
1 cup shredded sharp cheddar cheese
¼ cup grated parmesan
1 small garlic clove, minced
Salt and black pepper to taste
¼ tsp paprika or nutmeg
Instructions
1. Cook the Pasta
Boil water in a large pot, add salt, and cook pasta according to package instructions until al dente.
Drain and drizzle with a little olive oil to prevent sticking. Set aside.
2. Cook the Broccoli
In a skillet, heat olive oil and sauté broccoli with a pinch of salt for 3–4 minutes, until just tender but still bright green.
Remove from heat and set aside.
Tip: You can also steam or blanch broccoli for 2 minutes if you prefer softer texture.
3. Make the Cheddar Cream Sauce
In a large pan, melt butter over medium heat.
Add garlic and saute for 30 seconds until fragrant.
Whisk in flour and cook for 1 minute to form a light roux.
Gradually pour in warm milk, whisking constantly until smooth and slightly thickened (about 3–4 minutes).
Reduce heat to low and stir in cheddar (and parmesan, if using) until melted and creamy.
Season with salt, pepper, and optional paprika or nutmeg.
4. Combine Everything
Add cooked pasta and sautéed broccoli into the cheese sauce.
Toss well to coat everything evenly.
Let it cook together for another 1–2 minutes, allowing flavors to blend.
Tips
Use sharp cheddar for the best flavor — mild cheddar will make it creamier but less tangy.
Add a splash of pasta water if the sauce becomes too thick.
For extra protein, mix in peas, chickpeas, or white beans.
Want a baked version? Sprinkle breadcrumbs and cheese on top, then bake at 200°C (400°F) for 10 minutes until golden.
Serving Suggestions
Serve hot with:
A side salad with lemon vinaigrette
Garlic bread or roasted veggies
A drizzle of chili oil or extra parmesan
Frequently Asked Questions
Q1: Can I make it gluten-free?
Yes! Use gluten-free pasta and cornstarch instead of flour for the sauce.
Q2: Can I use other cheeses?
Absolutely — try mozzarella for creaminess or gouda for a rich, nutty flavor.
Q3: Can I store leftovers?
Yes! Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk to bring back creaminess.
Nutritional Information
Calories: ~480 kcal
Protein: 20g
Fat: 23g
Carbohydrates: 45g
Fiber: 4g
Sugars: 6g