Irresistible Creamy Vegetarian Broccoli Cheddar Pasta Recipe
There’s something undeniably comforting about a big bowl of pasta, especially when it’s packed with cheesy goodness and fresh vegetables. Creamy Vegetarian Broccoli Cheddar Pasta is one of those dishes that feels like a warm hug on a chilly day. It’s rich, satisfying, and oh-so-delicious—perfect for family dinners, casual gatherings, or even a cozy night in. What I love most about this recipe is its ability to combine simple ingredients into a delightful meal that everyone will enjoy.
Whether you’re a seasoned cook or just starting in the kitchen, this dish is approachable and fun to make. With its vibrant colors and creamy texture, it’s not only a treat for your taste buds but also a feast for the eyes. Trust me; once you try it, you’ll want to add this recipe to your regular rotation!
Why You’ll Love This Recipe
– Quick and easy: You can whip up this comforting dish in under 30 minutes.
– Packed with nutrients: Fresh broccoli adds vitamins and minerals while keeping the dish light.
– Family-friendly: Even picky eaters will love the cheesy flavor and creamy texture.
– Customizable: You can easily switch up the ingredients based on what you have on hand.
– Perfect for meal prep: Make a big batch at the beginning of the week for easy lunches or dinners.
Ingredients You’ll Need
Gathering fresh ingredients makes cooking all the more enjoyable! Here’s what you’ll need to create this delicious Creamy Vegetarian Broccoli Cheddar Pasta.
For the Pasta
– 1 pound (450g) Pasta of your choice (medium shells, rotini, cavatappi, or penne)
– 1 large head of Broccoli (about 1.5 lbs or 680g), cut into small florets
For the Cheese Sauce
– 2 tablespoons Unsalted Butter
– 1 medium Yellow Onion, finely chopped (about 1 cup)
– 3 cloves Garlic, minced
– 1/4 cup All-Purpose Flour
– 2 cups Vegetable Broth
– 1.5 cups Milk (whole milk or 2% recommended)
– 1 teaspoon Dijon Mustard
– 1/2 teaspoon Smoked Paprika (optional)
– Salt and freshly ground Black Pepper to taste
– 8 ounces (225g) Sharp Cheddar Cheese, freshly grated
– 4 ounces (113g) Cream Cheese, cut into cubes (optional)
– Fresh Parsley, chopped (for garnish, optional)
Variations
One of the best parts about cooking is experimenting with flavors! Feel free to get creative with these variations:
– Swap the cheese: Try using different types of cheese like Monterey Jack or Gruyère for unique flavor profiles.
– Add protein: Chickpeas or white beans can be tossed in for added protein and heartiness.
– Mix in other veggies: Spinach, peas, or bell peppers can brighten up your dish even more.
– Change up the pasta shape: Use whatever pasta you have on hand; each shape brings its own texture.
How to Make Creamy Vegetarian Broccoli Cheddar Pasta
Step 1: 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 since it will continue cooking slightly when combined with the sauce.
Step 2: Blanch the Broccoli (Optional but Recommended)
About 3–4 minutes before the pasta is done cooking, add the broccoli florets to the boiling pasta water. This method retains their vibrant green color and tender-crisp texture. If you prefer softer broccoli, feel free to add it a minute or two earlier.
Step 3: Reserve Pasta Water and Drain
Once your pasta is al dente and broccoli is tender-crisp, reserve about 1 cup of that starchy pasta water—it’s liquid gold! Drain both through a colander and set aside. No rinsing needed; we want all that delicious starch!
Step 4: Sauté Aromatics
In a large skillet or heavy-bottomed pot over medium heat, melt unsalted butter until foamy. Add finely chopped yellow onion and sauté for about 5–7 minutes until softened and translucent. Be careful not to brown it! Then add minced garlic and smoked paprika (if using), cooking for another minute until fragrant.
Step 5: Make the Roux
Sprinkle all-purpose flour over your sautéed onions and garlic. Whisk constantly for about 1–2 minutes to cook out that raw flour taste. This mixture creates a roux—essential for thickening our creamy sauce.
Step 6: Build the Sauce Base
Gradually whisk in vegetable broth little by little, making sure each addition fully incorporates before adding more. This prevents lumps from forming! Once smooth, whisk in milk gradually as well.
Step 7: Simmer and Thicken
Bring your sauce to a gentle simmer while stirring frequently—this will prevent scorching at the bottom. Cook for about 3–5 minutes until it thickens enough to coat the back of a spoon.
Step 8: Add Flavor Enhancers
Stir in Dijon mustard now! Taste your sauce here; season with salt and freshly ground black pepper as desired—remember that cheese adds saltiness too!
Step 9: Melt the Cheese
Reduce heat to low—a crucial step here! Add freshly grated sharp cheddar cheese gradually, stirring gently until each handful melts completely before adding another. If using cream cheese as well, stir it in now until smooth.
Step 10: Combine and Serve
Add cooked pasta and broccoli mixture directly into your cheese sauce. Gently stir everything together until evenly coated in that glorious creamy cheddar sauce. If too thick, adjust with reserved pasta water until desired consistency is reached.
Step 11: Garnish and Enjoy
Serve immediately with fresh chopped parsley if desired! A sprinkle of freshly ground black pepper adds an extra touch. Dive into this comforting bowl of cheesy goodness—you’ve earned it!
Pro Tips for Making Creamy Vegetarian Broccoli Cheddar Pasta
Cooking is all about making it your own, and with this creamy vegetarian broccoli cheddar pasta, there are plenty of ways to elevate the dish. Here are some tips to ensure your pasta turns out perfectly creamy and delicious every time.
– Use fresh ingredients: Fresh broccoli and quality cheese make a significant difference in flavor. Opt for vibrant broccoli florets and freshly grated cheddar for the best results.
– Don’t rush the roux: Take your time when making the roux. Cooking the flour with butter until it’s lightly golden ensures a smooth, lump-free sauce.
– Adjust the thickness: If your cheese sauce feels too thick after mixing everything, gradually add in some reserved pasta water to achieve your desired consistency without compromising flavor.
– Season incrementally: Taste as you go! Adjusting seasoning at different stages helps build layers of flavor that enhance the overall dish.
– Experiment with cheese: Feel free to mix different cheeses for added depth. Try a blend of sharp cheddar and mozzarella or gouda for a unique twist.
How to Serve Creamy Vegetarian Broccoli Cheddar Pasta
When it comes to serving this creamy vegetarian broccoli cheddar pasta, presentation can elevate the dining experience. Here are some ideas to make your dish pop!
Garnishes
– Fresh parsley: A sprinkle of chopped parsley adds a burst of color and freshness that brightens up the rich flavors.
– Extra cheese: Grate some additional sharp cheddar on top just before serving for an indulgent touch.
– Cracked black pepper: A light dusting of freshly ground black pepper adds a subtle kick and enhances the dish’s overall flavor profile.
Side Dishes
– Garlic bread: Pair this rich pasta with warm garlic bread to soak up any extra cheesy goodness.
– Simple green salad: A crisp salad with a light vinaigrette complements the creaminess of the pasta beautifully.
– Roasted vegetables: Seasonal roasted vegetables provide a healthy contrast and brighten up your meal with their natural sweetness.
– Steamed asparagus or green beans: These greens add color and nutrition while balancing out the richness of the dish.
Make Ahead and Storage
Meal prepping is a great way to enjoy this creamy vegetarian broccoli cheddar pasta throughout the week. Follow these guidelines for storing, freezing, and reheating leftovers.
Storing Leftovers
– Cool down: Allow any leftovers to cool completely before transferring them into airtight containers.
– Refrigerate promptly: Store in the refrigerator for up to 3 days. Be sure to label containers with dates if you’re storing multiple meals.
Freezing
– Portion wisely: Divide the pasta into individual portions before freezing; this makes it easy to reheat only what you need.
– Use freezer-safe containers: Ensure you use containers that are suitable for freezing, leaving space at the top for expansion as liquids freeze.
Reheating
– Microwave method: For quick reheating, place a portion in a microwave-safe bowl covered with a damp paper towel. Heat in short intervals, stirring in between until warmed through.
– Stovetop method: For better texture, reheat on low heat in a saucepan. Add a splash of milk or reserved pasta water while stirring frequently until heated evenly.
FAQs
If you have questions about making or storing creamy vegetarian broccoli cheddar pasta, you’re not alone! Here are some common inquiries answered.
Can I use frozen broccoli instead of fresh?
Frozen broccoli can be used as a convenient alternative! Just be sure to thaw it beforehand so it heats through evenly when mixed with the sauce.
Can I make this recipe gluten-free?
Absolutely! Simply substitute regular pasta with gluten-free pasta made from rice or chickpeas, and use gluten-free flour for the roux.
What can I substitute for cheese if I’m dairy-free?
For a dairy-free version, look for vegan cream cheese and shredded cheese alternatives available at most grocery stores. Nutritional yeast is also an excellent way to add cheesy flavor without dairy.
Final Thoughts
I hope you’re inspired to try this creamy vegetarian broccoli cheddar pasta! It’s comforting, flavorful, and perfect for sharing with loved ones. Enjoy experimenting with flavors and toppings as you make it your own. Happy cooking!
Creamy Vegetarian Broccoli Cheddar Pasta
Ingredients
Method
- Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente.
- About 3–4 minutes before the pasta is done cooking, add the broccoli florets to the boiling pasta water.
- Once your pasta is al dente and broccoli is tender-crisp, reserve about 1 cup of that starchy pasta water and drain both.
- In a large skillet over medium heat, melt unsalted butter. Add chopped onion and sauté for about 5–7 minutes until softened. Then add minced garlic and smoked paprika, cooking for another minute.
- Sprinkle flour over the sautéed onions and garlic. Whisk constantly for about 1–2 minutes to cook out the raw flour taste.
- Gradually whisk in vegetable broth little by little, then whisk in milk gradually as well.
- Bring your sauce to a gentle simmer while stirring frequently for about 3–5 minutes until it thickens.
- Stir in Dijon mustard and season with salt and pepper as desired.
- Reduce heat to low and add grated cheddar cheese gradually, stirring until melted. If using cream cheese, stir it in until smooth.
- Add cooked pasta and broccoli into your cheese sauce and stir until evenly coated. Adjust with reserved pasta water if too thick.
- Serve immediately with fresh chopped parsley and a sprinkle of black pepper.
