Creamy Broccoli Pasta (Print-Friendly Version)
Tender pasta shells and fresh broccoli in a rich, cheesy sauce that clings to every bite. Ready in just 25 minutes!
# Ingredients:
01 -
8 oz pasta shells or elbows
02 -
3 cups fresh broccoli florets
03 -
2 tablespoons unsalted butter
04 -
2 tablespoons all-purpose flour
05 -
2 cups whole milk
06 -
1 cup sharp cheddar cheese, shredded
07 -
1/2 cup Parmesan cheese, grated
08 -
1/2 teaspoon garlic powder
09 -
1/4 teaspoon ground black pepper
10 -
Salt, to taste
11 -
Optional: Red pepper flakes, fresh parsley, reserved pasta water
# Steps:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. In the last 2–3 minutes of pasta cooking, add broccoli to the same pot.
02 -
Reserve 1/2 cup of pasta water, then drain pasta and broccoli. Set aside.
03 -
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux.
04 -
Gradually add milk while whisking until smooth. Heat until thickened. Stir in garlic powder, pepper, and a pinch of salt. Add cheddar and Parmesan cheese, stirring until melted and smooth.
05 -
Add the drained pasta and broccoli to the sauce. Mix well. If needed, use reserved pasta water to loosen the sauce.
06 -
Serve warm, garnished with parsley or red pepper flakes if desired.