Looking for a quick, comforting dinner that’s packed with flavor and hidden veggies? This Cheesy and Creamy Broccoli Pasta is your new go-to recipe! It comes together in just 20 minutes, uses simple ingredients, and sneaks in three vegetables—making it a wholesome and satisfying dish your whole family will love.
Why You’ll Love This Recipe:
- ✅ Ultra-creamy and cheesy
- ✅ Kid-friendly with hidden veggies
- ✅ Done in under 20 minutes
- ✅ One-pan magic with minimal cleanup
Ingredients
Here’s what you’ll need to make this delicious broccoli pasta:
- 2 tbsp Butter
- 2 tbsp Olive oil
- 1 Yellow onion, diced
- 500g Fresh broccoli, chopped
- 4 Garlic cloves, minced
- 2 cups Heavy cream
- 8 oz Mozzarella cheese, shredded
- 8 oz Parmesan cheese, grated
- ½ cup Pasta water, reserved from cooking pasta
- 16 oz Ditalini pasta (or your favorite small pasta)
See substitution ideas below if you’re out of any ingredient!
Instructions (With Video)
- Sauté aromatics:
In a large skillet, melt the butter and olive oil over medium heat. Add garlic and onion. Cook until translucent (about 5–7 minutes), then season with 1 tsp salt. - Cook broccoli:
Add the chopped broccoli and sauté for another 5 minutes until tender but still bright green. Season with another tsp of salt. - Make the sauce:
Pour in the heavy cream and bring to a gentle simmer. Add mozzarella and stir until melted and creamy. Season with salt and pepper to taste. - Cook pasta:
Meanwhile, cook pasta in a separate pot according to package instructions. Reserve ½ cup pasta water before draining. - Combine everything:
Add the drained pasta to the skillet and pour in the reserved pasta water. Toss gently until the sauce coats the pasta evenly. - Add finishing touches:
Remove from heat and stir in grated Parmesan. Serve warm with extra Parmesan and freshly ground pepper on top.
🎥 Watch the full video tutorial below for step-by-step visuals!
Ingredient Substitutions
| Original | Swap With |
|---|---|
| Butter | Margarine or vegetable oil |
| Olive oil | Avocado, sunflower, or canola oil |
| Yellow onion | Red or white onion |
| Fresh broccoli | Frozen broccoli florets (thawed) |
| Garlic | Garlic paste or garlic powder |
| Heavy cream | Coconut cream, half-and-half, or béchamel |
| Mozzarella cheese | Provolone or Monterey Jack |
| Parmesan cheese | Grana Padano or Pecorino Romano |
| Pasta water | Veggie or chicken broth |
| Ditalini pasta | Small shells, elbow macaroni, or penne |
Kitchen Tools You’ll Need
- Chef’s knife
- Cutting board
- Large skillet
- Pot for boiling pasta
- Wooden spoon or spatula
How to Store Leftovers
- Fridge: Store in an airtight container for up to 2–3 days.
- Reheat: Warm gently on the stove or in the microwave with a splash of milk or broth.
- Freezer: Not recommended, as dairy sauces may separate when thawed.
Top 3 Tips for Perfect Pasta
- Cook pasta al dente to avoid mushy texture once mixed with the sauce.
- Use fresh ingredients (especially cheese and broccoli) for the best flavor.
- Add cream gradually to control the consistency of the sauce and keep it silky smooth.
Frequently Asked Questions
Can I boil broccoli in the same pot as pasta?
Yes! It’s a great time-saver and adds flavor. For this recipe, we sauté the broccoli instead to build flavor directly in the sauce.
What can I use instead of heavy cream?
Try half-and-half, cream cheese, coconut cream (for dairy-free), or a homemade béchamel sauce.
What’s broccoli pasta made of?
It typically includes pasta, broccoli, garlic, olive oil or butter, and a creamy sauce made with cheese or cream. It’s the perfect cozy combination of comfort and nutrition.
Final Thoughts
This Cheesy and Creamy Broccoli Pasta is the ultimate one-pot wonder. It’s quick, creamy, and secretly veggie-packed—making it perfect for busy weeknights, cozy weekends, or even meal prep!