This Creamy Cheesy Broccoli Pasta is a deliciously silky vegetarian dish that can be on your table in just 20 minutes. The rich cheddar cream sauce will make even picky eaters enjoy their broccoli!
And if you love creamy pasta dishes, check out my Cheesy Chicken Pasta and Creamy Steak Pasta next!
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If you've been looking for ways to sneak in some extra veggies without anyone complaining, this creamy cheesy broccoli pasta is your answer.
Because who's going to argue with silky pasta drowning in a rich cheddar sauce?
The broccoli basically becomes invisible once it's coated in all that creamy goodness, and suddenly everyone at the table is asking for seconds.
Why you'll love this cheesy pasta with broccoli
- It's ready in 20 minutes, just perfect for those nights when you're starving but don't want to order takeout again.
- The creamy cheddar sauce is rich and silky without being heavy.
- You're getting your veggies in the most delicious way possible, so you can feel good about what you're eating.
What you'll need
Olive oil + butter - The perfect mix for a flavorful and rich base.
Shallot - So much sweeter and more delicate than regular onions, which is exactly what this creamy sauce needs.
Garlic - Fresh garlic is non-negotiable here.
Red chili flakes - Just a small pinch for a bit of warmth.
Broccoli florets - Fresh broccoli is ideal here; I chop the florets small so they cook super quickly and get distributed evenly in the sauce.
Heavy cream - This is what creates that luscious, restaurant-quality sauce.
Sharp cheddar - Always grate your own! Pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
Pro tip
Don't forget to save the pasta water! That starchy, salty water is your secret weapon for creating the silkiest sauce.
How to make cheesy broccoli pasta
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Cook the pasta in salted boiling water until al dente. Reserve 1-2 cups of pasta water before draining.
Heat the olive oil and butter in a large pan, then sauté the shallots and garlic until translucent. Add red chili flakes and broccoli, cooking 5 minutes until tender.
Stir in heavy cream and simmer for a minute, then add the cheddar cheese and stir until smooth. Add the reserved pasta water as needed for a silky consistency.
Toss pasta with sauce, adding more pasta water if needed. Season with salt and pepper and serve with some grated Parmesan on top.
Substitutions and variations
- Use half-and-half instead of heavy cream to make the sauce lighter. It won't be as rich and thick, but it'll still be delicious.
- Stir in some leftover rotisserie chicken for some quick protein wins.
- This sauce works well with other cheeses, such as Gruyere or grated mozzarella. You can also use a mix if you prefer.
Recipe tips and notes
- Be sure not to overcook the broccoli. You want it tender but still bright green and with a little bite.
- The heat should be on medium-low when you add the cream and cheese.
- Add the pasta water gradually; start with just a splash and work your way up.
What to serve with creamy broccoli pasta
- A simple green salad is the perfect accompaniment because it will cut right through the richness of the sauce. Arugula with a bit of lemon vinaigrette is one of my favorites.
- If you want something to mop up every last drop of that cheese sauce, some crusty bread (or garlic bread) is mandatory.
- For drinks, a crisp white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully with the creamy sauce. If you're not drinking, sparkling water with lemon really hits the spot.
Leftovers and storage
- Store leftovers in the fridge for up to 3-4 days in an airtight container. The sauce will thicken up quite a bit once it's cold so it's a good idea to save some of the pasta water too for reheating.
- Reheat in a pan over medium heat, adding pasta water or a splash of milk to loosen it up. You can also microwave it in 30-second intervals, adding a little milk between each round.
- I wouldn't recommend freezing this cheesy broccoli pasta.
If you've tried this creamy cheesy broccoli pasta recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Creamy Cheesy Broccoli Pasta
Ingredients
- 8 oz (225 g) short pasta
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium shallot, finely diced
- 2 large garlic cloves, finely chopped
- ¼ teaspoon red chili flakes
- 1 lb (450 g) broccoli florets, chopped
- 1 cup (250 ml) heavy cream
- 6 oz (175 g) sharp cheddar, grated
- Salt and freshly ground black pepper to taste
- Grated Parmesan, to serve, optional
Instructions
- Bring a large pot of water to a boil, salt it generously, and cook the pasta until al dente according to package directions. Reserve 1-2 cups of pasta water before draining.8 oz short pasta
- While the pasta is cooking, heat the olive oil in a large pan over medium heat and melt the butter in it.1 tablespoon olive oil1 tablespoon unsalted butter
- Add the shallots and garlic and cook for 1-2 minutes until translucent.1 medium shallot2 large garlic cloves
- Next, stir in the red chili flakes and chopped broccoli and cook for 5 minutes, until the broccoli is tender but hasn't lost the vibrant green.¼ teaspoon red chili flakes1 lb broccoli florets
- Stir in the heavy cream and simmer for 1-2 minutes, then add the grated cheddar and stir well until completely melted. Add some of the reserved pasta water as needed to make the sauce silky smooth.1 cup heavy cream6 oz sharp cheddar
- Add the cooked pasta to the pan and toss everything together until the pasta is well coated in the sauce. If it looks too dry, add more of the reserved pasta water.
- Season with salt and freshly ground black pepper to taste and serve immediately with some grated Parmesan on top if you like.Salt and freshly ground black pepper to tasteGrated Parmesan
Video
Notes
- Add the reserved pasta water gradually to your cheese sauce until it's perfectly creamy and coats every piece of pasta.
- If you want to add some protein, leftover rotisserie chicken, crispy bacon bits or cooked Italian sausage all work great here.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Dave says
Great recipe, so easy and so tasty!
Bookgal0518 says
This was delicious! I made 2 changes: I roasted the broccoli in the air fryer just to bring out more flavor. And I used skim milk instead of the heavy cream because I always it to make a roux and it was fine in this dish. I'll be making this again and again, maybe using other cheeses or pasta shapes. I'm thinking a smoked cheddar or gruyere would be amazing!
Alice says
Gruyere sounds amazing 🙂 I'm so happy to hear you enjoyed the recipe!