why make this recipe

Creamy Vegetarian Broccoli Cheddar Pasta is a fantastic dish that combines the delightful flavors of sharp cheddar cheese and fresh broccoli with perfectly cooked pasta. It’s a quick and easy recipe that not only pleases your taste buds but also provides a healthy dose of vegetables. This meal is great for families, busy weeknights, or even a cozy dinner with friends. Plus, it delivers comfort food vibes without any meat, making it perfect for vegetarians and cheese lovers alike!

how to make Creamy Vegetarian Broccoli Cheddar Pasta

Ingredients:

1 pound (450g) Pasta of your choice: We recommend medium shells, rotini, cavatappi, or penne. These shapes are fantastic for capturing the creamy cheddar sauce. Choose a good quality dried pasta for the best texture. Whole wheat pasta can also be used for an added nutritional boost, though cooking times may vary slightly.
1 large head of Broccoli (about 1.5 lbs or 680g), cut into small florets: Fresh, vibrant green broccoli florets provide a wonderful color, a pleasant, slightly earthy flavor, and a delightful textural contrast to the creamy pasta. Ensure the florets are cut into bite-sized pieces for even cooking.
2 tablespoons Unsalted Butter: This forms the base of our roux, contributing to the richness and smoothness of the cheese sauce. Using unsalted butter allows you to control the overall sodium content of the dish.
1 medium Yellow Onion, finely chopped (about 1 cup): The subtle sweetness of sautéed yellow onion builds a foundational aromatic layer for the sauce. Finely chopping ensures it melts into the sauce beautifully.
3 cloves Garlic, minced: Freshly minced garlic adds a pungent, savory depth that complements the cheese and broccoli perfectly. Avoid garlic powder for the best, most authentic flavor.
1/4 cup All-Purpose Flour: This is the thickening agent for our creamy sauce. When cooked with the butter, it creates a roux that prevents the sauce from being too thin or watery.
2 cups Vegetable Broth: A good quality vegetable broth adds a savory umami element and liquid base to the sauce. Choose a low-sodium option if you’re monitoring salt intake.
1.5 cups Milk (whole milk or 2% recommended): Milk contributes to the creaminess and richness of the sauce. Whole milk will yield the creamiest result, but 2% milk also works well. For a richer sauce, you could even use half-and-half or light cream for part of the milk.
1 teaspoon Dijon Mustard: This is a secret weapon! Dijon mustard adds a subtle tang and depth of flavor that enhances the cheesiness without tasting overtly of mustard. It helps to balance the richness of the sauce.
1/2 teaspoon Smoked Paprika (optional, but recommended): Smoked paprika lends a gentle, smoky warmth that beautifully complements the cheddar cheese. Sweet paprika can be used as an alternative if you prefer.
Salt and freshly ground Black Pepper to taste: Essential for seasoning every layer of the dish. Be sure to taste and adjust seasoning at various stages, especially before serving.
8 ounces (225g) Sharp Cheddar Cheese, freshly grated: The star of the show! Freshly grating your cheese from a block is highly recommended. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly, resulting in a grainy sauce. A good quality sharp cheddar will provide the best flavor.
4 ounces (113g) Cream Cheese, cut into cubes (optional, for extra creaminess): While optional, adding cream cheese takes the sauce to another level of velvety smoothness and adds a subtle tangy richness. Ensure it’s at room temperature for easier melting.
Fresh Parsley, chopped (for garnish, optional): A sprinkle of fresh parsley adds a touch of color and freshness to the finished dish.

Directions:

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente – tender but still with a slight bite. It’s important not to overcook the pasta at this stage, as it will continue to cook slightly when combined with the sauce.
Blanch the Broccoli (Optional but Recommended): About 3-4 minutes before the pasta is done, add the broccoli florets to the boiling pasta water. This method, known as blanching, cooks the broccoli perfectly, retaining its vibrant green color and tender-crisp texture. If you prefer softer broccoli, you can add it a minute or two earlier.
Reserve Pasta Water and Drain: Once the pasta is al dente and the broccoli is tender-crisp, reserve about 1 cup of the starchy pasta water. This water is gold! It can be used later to adjust the consistency of your cheese sauce if it becomes too thick. Drain the pasta and broccoli mixture through a colander and set aside. Rinsing is not necessary.
Sauté Aromatics: While the pasta is cooking, or just after, melt the unsalted butter in a large skillet, Dutch oven, or heavy-bottomed pot over medium heat. Once the butter is melted and foamy, add the finely chopped yellow onion. Sauté for about 5-7 minutes, stirring occasionally, until the onion is softened, translucent, and fragrant. Be careful not to brown it, as this can introduce a bitter taste. Add the minced garlic and smoked paprika (if using) and cook for another minute, stirring constantly, until the garlic is fragrant.
Make the Roux: Sprinkle the all-purpose flour over the sautéed onions and garlic. Whisk or stir constantly for 1-2 minutes to cook out the raw flour taste. This mixture of butter, aromatics, and flour is called a roux, and it’s the foundation for a thick and creamy sauce. It should look like a thick paste.
Build the Sauce Base: Gradually whisk in the vegetable broth, a little at a time, ensuring each addition is fully incorporated before moving to the next. This slow addition helps prevent lumps from forming. Once all the broth is whisked in and the mixture is smooth, gradually whisk in the milk.
Simmer and Thicken: Bring the sauce to a gentle simmer, stirring frequently to prevent it from scorching on the bottom. Continue to cook and stir for about 3-5 minutes, or until the sauce has thickened enough to coat the back of a spoon.
Add Flavor Enhancers: Stir in the Dijon mustard. Taste the sauce at this point and season with salt and freshly ground black pepper to your liking. Remember that the cheese will also add saltiness, so be conservative initially.
Melt the Cheese: Reduce the heat to low. Add the freshly grated sharp cheddar cheese to the sauce, a handful at a time, stirring gently until each addition is fully melted and incorporated before adding the next. If using, add the cubed cream cheese now and stir until it’s completely melted and the sauce is smooth.
Combine and Serve: Add the cooked pasta and broccoli mixture to the skillet with the cheese sauce. Gently stir everything together until the pasta and broccoli are evenly coated in the glorious, creamy cheddar sauce. If the sauce seems too thick, add a splash or two of the reserved pasta water, a little at a time, until it reaches your desired consistency.
Garnish and Enjoy: Serve the Creamy Vegetarian Broccoli Cheddar Pasta immediately, garnished with fresh chopped parsley, if desired. A little extra freshly ground black pepper on top also adds a nice touch. Enjoy the comforting, cheesy goodness!

how to serve Creamy Vegetarian Broccoli Cheddar Pasta

This pasta dish is best served warm. You can serve it straight from the pot or in individual bowls. Pair it with a simple side salad or crusty bread for a complete meal.

how to store Creamy Vegetarian Broccoli Cheddar Pasta

If you have leftovers, let the pasta cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat it in the microwave or on the stovetop, adding a splash of milk or reserved pasta water to help revive the creamy sauce.

tips to make Creamy Vegetarian Broccoli Cheddar Pasta

For extra flavor, consider adding other veggies like bell peppers, peas, or spinach.
Don’t skip the freshly grated cheese; it makes a big difference in texture and taste.
Adjust the thickness of the sauce to your liking by using more or less reserved pasta water when combining the pasta and sauce.

variation

You can make this dish vegan by using plant-based pasta, vegan butter, dairy-free milk, and vegan cheese.

FAQs

1. Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli. Just be sure to thaw and drain it before adding to the dish, as it may release excess water.

2. Can I make this dish ahead of time?

Yes, you can prepare the sauce and cook the pasta and broccoli ahead of time. Simply mix them together when you’re ready to serve.

3. What can I substitute for sharp cheddar?

You can use any cheese you like! Mild cheddar, gouda, or even a mix of cheeses can work well too. Just ensure they melt nicely.

Creamy Vegetarian Broccoli Cheddar Pasta

A quick and easy creamy pasta dish featuring sharp cheddar cheese and vibrant broccoli, perfect for vegetarians and cheese lovers alike.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Vegetarian

Calories: 540

Ingredients Method Nutrition Notes

Ingredients

Pasta and Vegetables

1 pound Pasta of your choice (medium shells, rotini, cavatappi, or penne) Choose good quality dried pasta for best texture.
1 large head Broccoli (about 1.5 lbs) Cut into small florets.

For the Sauce

2 tablespoons Unsalted Butter Forms the base of the roux.
1 medium Yellow Onion, finely chopped About 1 cup, adds aromatic sweetness.
3 cloves Garlic, minced Adds savory depth.
1/4 cup All-Purpose Flour Thickening agent for the sauce.
2 cups Vegetable Broth Choose low-sodium option for healthier cooking.
1.5 cups Milk (whole or 2%) Contributes to the creaminess.
1 teaspoon Dijon Mustard Enhances flavor without overt mustard taste.
1/2 teaspoon Smoked Paprika (optional) Adds a smoky warmth.
to taste Salt and Black Pepper For seasoning.
8 ounces Sharp Cheddar Cheese, freshly grated Freshly grated for best melting results.
4 ounces Cream Cheese, cut into cubes (optional) For extra creaminess.

For Garnish

to taste Fresh Parsley, chopped Optional, for garnish.

Method

Preparation

Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente.
About 3-4 minutes before the pasta is done, add broccoli florets to the boiling water.
Reserve about 1 cup of pasta water before draining the pasta and broccoli mixture. Set aside.

Making the Sauce

Melt unsalted butter in a large skillet over medium heat. Add chopped onion and sauté until softened.
Add minced garlic and smoked paprika (if using) and cook for another minute.
Sprinkle flour over the sautéed mixture and whisk for 1-2 minutes.
Gradually whisk in vegetable broth, followed by milk, until the sauce is smooth.
Bring to a gentle simmer, cooking for about 3-5 minutes until the sauce thickens.
Stir in Dijon mustard and season with salt and pepper.
Reduce heat to low and add sharp cheddar cheese gradually, stirring until melted.

Combining and Serving

Add cooked pasta and broccoli to the sauce, stirring to coat evenly. Use reserved pasta water to adjust consistency if needed.
Serve immediately, garnished with chopped parsley and freshly ground black pepper.

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 60gProtein: 20gFat: 25gSaturated Fat: 15gSodium: 600mgFiber: 4gSugar: 5g

Notes

This dish is best served warm. Ideal for a family meal or dinner with friends. Leftovers can be stored in the refrigerator for up to 3 days.

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