Creamy Broccoli Pasta

Silky cheese sauce hugs warm pasta, with bright broccoli keeping things fresh. This dish is comfy and filling, plus you sneak in some veggies. Whip up cheesy broccoli pasta for a rich, mellow meal when you don't have much time or energy. The creamy sauce blends with tender noodles and green broccoli to make a crowd-pleaser that feels totally balanced. It's got all sorts of textures—firm noodles, soft bites of broccoli, and smooth cheesy goodness for a fun, satisfying dinner everyone likes.

This one saved our dinner during a crazy, busy stretch. I was tired of bland stuff and wanted something the whole family would actually eat. Messed around with different cheeses and sauce tricks—finally landed on this quick go-to. My kids, who usually skip green veggies, clear their plates when I serve it up this way. Sometimes they even ask for more (which never happens with broccoli otherwise).

Tasty Ingredients

• Cheese blend: Grate up fresh mozzarella to get that melty pull, then toss in some parmesan for an extra flavor kick. Skip the pre-grated kind—grating yourself is best.
• Heavy cream: This brings the sauce together and keeps it smooth and rich. Because it's full-fat, everything blends without splitting.
• Broccoli: Gives the dish color, crunch, and feels healthy. Pick tight, deep green heads with solid stalks to keep it fresh.

How To Make It

Get Ready:

Pull out all the stuff you need and set up a big skillet plus another pot for the pasta. Measure things ahead and put 'em in little bowls so it's smooth sailing.

Start With Veggies:

Chop up yellow onion nice and small. Heat olive oil and butter (about two tablespoons each) in a pan on medium, swirl so everything melts but don't brown it.

Onion Time:

Let that onion cook untouched for two minutes, then stir for three to five minutes till it's soft and just starting to turn golden.

Add Garlic:

Drop in four minced garlic cloves and stir, keeping it moving for a minute. You're just unlocking the flavor, not cooking it brown.

Broccoli Step:

Toss in around 500 grams of broccoli florets. Stir so they're all covered in that garlicky oil. Cook for five minutes till they're bright green and getting soft.

Pour The Cream:

Slowly add two cups of heavy cream (best if it's not super cold). Stir so it mixes in and start to simmer, but don't let it bubble up hard.

Add The Cheeses:

Turn the heat super low, then stir in eight ounces of shredded mozzarella a little at a time. Keep stirring till it's smooth and melty.

Season It:

Taste and add small shakes of salt and cracked black pepper till you like how it tastes.

Cook Pasta:

Boil a big pot of water, drop in a tablespoon of salt and sixteen ounces ditalini pasta. Cook till they're just chewy.

Save The Pasta Water:

Before draining, save half a cup of the starchy cooking water in a safe cup.

Mix Pasta With Sauce:

Toss the drained noodles straight into the saucy pan. Stir gently so everything is coated and mixed.

Adjust Sauce:

Bit by bit, splash in the saved pasta water—just a couple tablespoons at a time. Stop when the sauce is glossy and sticks right.

Cheesy Finish:

Take it off the heat, fold in two-thirds cup freshly grated parmesan so it's melted in.

Ready To Serve:

Let everything hang out for two minutes. Spoon into bowls and finish with parmesan and a sprinkle of chopped parsley.

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My friend didn't really believe pasta could be the best way to eat broccoli till she came by for a last-minute dinner and tried this. After she got seconds—and asked how to make it herself—she said her picky kids finally gave in to eating greens. Now it's on repeat at her place for family meals.

Mighty Nutrition

This meal tastes like a treat but gives you loads of goodness. You get protein from cheese, nutrients and fiber from broccoli, and it fills you up in the best way.

Super Fast For Busy Nights

You don't need much time to whip this up, but the flavors come out way fancier than the effort. Because it's mostly one-pan, cleanup is easy—no mountain of dirty pots.

Easy To Switch Up

You can play with cheese combos or swap in different pasta shapes. No matter what you pick, the cheesy, creamy part stays the soul of the meal.

Great For Having Friends Over

It's a total hit for relaxed get-togethers. The big batch feeds everyone and you don't have to tweak much for a crowd.

Makes Veggies Kid-Friendly

Parents say it works for picky eaters. The smooth cheese sauce hides any bitterness, so broccoli goes down easier—even with stubborn kids.

Leftover Makeover

Turn leftovers into new meals. Scramble in some eggs to make a frittata, add a splash of broth for soup, or tuck into ramekins with crunchy breadcrumbs and bake it up like a mini casserole.

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Cooking at home taught me that you can make something comforting and nourishing at the same time. What started as a super quick dinner trick is now something my whole family looks forward to—even picky eaters want seconds.

Frequently Asked Questions

→ Is it okay to use frozen broccoli in this dish?

Go for it! Toss frozen broccoli right in—no need to thaw. Just remember it’s got extra water, so hold back a little on the pasta water as you finish the sauce. Warm only until hot to keep the broccoli from turning soggy.

→ Can I prep creamy broccoli pasta in advance?

It tastes best right after making, when the sauce is silky smooth. If you want to prep early, keep the sauce and pasta apart. Reheat the sauce gently and toss everything together just before eating. Leftovers? Warm up slowly on the stove with a splash more cream and you'll be set.

→ How can I make it less rich—any swaps for cream?

To lighten things up, try using whole milk or half-and-half instead of heavy cream, but the sauce will be a little less thick. Blending in ¼ cup cream cheese and 1½ cups milk is another option. For dairy-free, use cashew or coconut cream, but know the flavor will change up a bit.

→ Which veggies could I swap in for the broccoli?

Mix it up! Cauliflower, peas, asparagus, and spinach all fit right in. Mushrooms, sun-dried tomatoes, or bell peppers are tasty too. Want more protein? Stir in grilled chicken, cooked shrimp, or toss in white beans.

→ Do I have to use ditalini or will other pastas work?

You can totally use any short shape like shells, penne, bow ties, or rotini. Rigatoni and cavatappi are solid picks too. Short pastas with plenty of grooves grab all that cheesy sauce.