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- 8 oz (about 225g) pasta of your choice (fusilli or penne works well) - 2 cups fresh broccoli florets - 1 cup sharp cheddar cheese, grated - 1 cup heavy cream or cashew cream for a lighter option - 2 tablespoons unsalted butter - 2 cloves garlic, minced - 1 teaspoon onion powder - 1/2 teaspoon salt (adjust to taste) - 1/4 teaspoon black pepper - 1/2 teaspoon paprika (for a hint of smokiness) - Fresh parsley for garnish (optional) - 8 oz pasta equals about 225 grams. - 1 cup equals 240 milliliters for liquids. - 2 tablespoons equals about 30 milliliters. - Swap heavy cream for cashew cream for a vegan option. - Use any pasta type you prefer, like spaghetti or macaroni. - If you lack fresh broccoli, frozen broccoli works too. - Substitute cheddar cheese with gouda or mozzarella for different flavors. - You can replace garlic with garlic powder if needed. First, fill a large pot with salted water. Bring it to a boil over high heat. Add 8 ounces of your favorite pasta. You can use fusilli or penne. Cook according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. When there are just 2 to 3 minutes left, add 2 cups of fresh broccoli florets to the pot. This way, the broccoli cooks perfectly. Drain the pasta and broccoli, then set them aside in a bowl. In the same pot, melt 2 tablespoons of unsalted butter over medium heat. As the butter melts, add 2 minced garlic cloves. Sauté the garlic for about 1 minute until it smells great. Next, pour in 1 cup of heavy cream or cashew cream if you want a lighter dish. Stir in 1 teaspoon of onion powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of paprika. Mix everything together well. Let the sauce simmer for about 3 to 4 minutes. This helps it thicken slightly. Now, it’s time to add the cheese! Gradually stir in 1 cup of grated sharp cheddar cheese. Keep stirring until the cheese melts and the sauce is smooth. If the sauce is too thick, you can add a splash of the reserved pasta water. This will help loosen it up. Finally, add the drained pasta and broccoli back into the pot. Toss everything together until the pasta and broccoli are coated in the creamy cheese sauce. Taste the dish and adjust the seasoning if you need to. Serve it warm, and enjoy your meal! To make the sauce really creamy, use heavy cream. It adds richness and smoothness. If you want a lighter choice, try cashew cream instead. This will keep your dish creamy but less heavy. Make sure to simmer the sauce gently. This helps it thicken and develop flavor. If the sauce gets too thick, add a little pasta water. This will help bring it back to the right consistency. Sharp cheddar cheese is the star of this dish. Its strong flavor pairs well with the cream. You can also mix in some mozzarella for extra stretchiness. Another option is Gruyère, which adds a nutty taste. For a fun twist, try adding a bit of goat cheese. It brings a tangy flavor that makes the dish pop. Always use freshly grated cheese. It melts better than pre-shredded cheese. Don’t hesitate to boost your meal with more veggies. Spinach or kale can add color and nutrition. You can also toss in peas or bell peppers for added crunch. Carrots cut into small pieces work well too. They add sweetness and a nice bite. When adding, just sauté them briefly before mixing them with pasta. This keeps them bright and fresh. Plus, it makes your meal even more colorful and fun! {{image_2}} You can easily make this dish vegan. Replace the heavy cream with cashew cream. To make cashew cream, soak 1 cup of raw cashews in water for 4 hours. Drain and blend with 1/2 cup of water until smooth. This gives a creamy texture without dairy. For a gluten-free dish, choose gluten-free pasta. Many brands offer options like rice or quinoa pasta. These cook well and taste great. Just follow the package instructions to get the right texture. Want to boost the protein? You can add cooked chicken or tofu. For chicken, use grilled or rotisserie chicken. Just chop it and mix it into the pasta. For tofu, press and cube it before sautéing until golden. Add it to the pasta for extra flavor and nutrition. To keep your creamy broccoli cheddar pasta fresh, let it cool first. Once cool, place it in an airtight container. Store it in the fridge for up to three days. If you find you won’t eat it within that time, consider freezing it. When reheating, use a pot over low heat. Add a splash of cream or pasta water to keep it creamy. Stir often to prevent sticking. You can also use a microwave; just cover it to keep moisture in. Heat in short bursts, stirring in between. To freeze, portion the pasta into single servings. Use freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. This dish can stay good for up to three months. When ready to eat, thaw in the fridge overnight before reheating. Yes, you can use frozen broccoli. Just make sure to thaw it first. Frozen broccoli cooks faster, so add it to the pot in the last few minutes of cooking. This way, it warms up but stays bright green. I love using fusilli or penne for this dish. Their shapes hold the creamy sauce well. You can also try other pasta types, like rotini or shells. Just pick your favorite! To add heat, mix in red pepper flakes. Start with a pinch and adjust based on your taste. You can also use spicy cheese or a dash of hot sauce for an extra kick. Definitely! You can mix in mozzarella for stretchiness or parmesan for a salty bite. Just remember that different cheeses will change the flavor. Feel free to experiment with your favorites! This dish is quick! It takes about 10 minutes to prep and 20 minutes to cook. In just 30 minutes, you can serve a tasty meal that everyone will enjoy. This article covered how to make a delicious pasta and broccoli dish. You learned about key ingredients, cooking steps, and useful tips. We explored variations for diets like vegan or gluten-free. Plus, I gave storage tips to keep meals fresh. Remember, cooking should be fun and simple. Experiment with flavors and make it your own. Enjoy your tasty creation!

Creamy Broccoli Cheddar Pasta

Savor the comfort of creamy broccoli cheddar pasta with this deliciously simple recipe! Packed with fresh broccoli and rich cheddar cheese, this dish blends indulgence with nutrition. Ready in just 20 minutes, it’s perfect for a quick weeknight meal or a cozy dinner. Dive into creamy goodness that everyone will love! Click to explore the full recipe and elevate your pasta game today!
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Ingredients
  

8 oz (about 225g) pasta of your choice (fusilli or penne works well)

2 cups fresh broccoli florets

1 cup sharp cheddar cheese, grated

1 cup heavy cream or cashew cream for a lighter option

2 tablespoons unsalted butter

2 cloves garlic, minced

1 teaspoon onion powder

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1/2 teaspoon paprika (for a hint of smokiness)

Fresh parsley for garnish (optional)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. In the last 2-3 minutes of cooking, add the broccoli florets to the pot. Drain and set aside.

    Make the Cream Sauce: In the same pot, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

      Add Cream and Seasonings: Pour in the heavy cream (or cashew cream), followed by onion powder, salt, black pepper, and paprika. Stir well and let it simmer for 3-4 minutes to thicken slightly.

        Incorporate Cheese: Gradually stir in the grated cheddar cheese until melted and smooth. If the sauce is too thick, you can thin it out with a splash of pasta water.

          Combine: Add the drained pasta and broccoli back into the pot, tossing everything together until the pasta and broccoli are evenly coated with the creamy cheese sauce.

            Taste and Adjust: Adjust seasoning if needed, adding more salt or pepper as desired.

              Serve: Portion the pasta into bowls or plates, garnishing with fresh parsley if using.

                Prep Time, Total Time, Servings: 10 min | 20 min | Serves 4