Print

Creamy Vegetarian Broccoli Cheddar Pasta

Creamy Vegetarian Broccoli Cheddar Pasta
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in this creamy vegetarian broccoli cheddar pasta that’s rich and satisfying! Try it today for a comforting meal everyone will love!

Ingredients

Scale
  • 1 pound medium shells or rotini pasta
  • 1 large head of broccoli, cut into small florets
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups vegetable broth
  • 1.5 cups milk (whole or 2%)
  • 8 ounces sharp cheddar cheese, freshly grated
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper to taste
  • 4 ounces cream cheese, cut into cubes (optional)
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Cook the pasta according to package directions until al dente. In the last few minutes, add the broccoli florets to the boiling water.
  2. Reserve about 1 cup of starchy pasta water and drain the mixture.
  3. In a large skillet, melt butter over medium heat and sauté the onion for about 5-7 minutes until softened. Add garlic and smoked paprika (if using) for one more minute.
  4. Sprinkle flour over the onions and garlic; whisk for 1-2 minutes until it forms a thick paste.
  5. Gradually whisk in vegetable broth and then milk until smooth; simmer for about 3-5 minutes until thickened.
  6. Stir in Dijon mustard, salt, pepper, and then gradually add cheese while stirring until melted.
  7. Combine the drained pasta and broccoli with the cheese sauce; adjust consistency with reserved pasta water if needed.

Nutrition

Find it online: https://chefharper.com/creamy-vegetarian-broccoli-cheddar-pasta/

save me