Creamy Vegetarian Broccoli Cheddar Pasta Recipe
Get ready to experience total comfort in a bowl with this Creamy Vegetarian Broccoli Cheddar Pasta! This cozy, irresistible pasta dish brings together fork-tender pasta, vibrant green broccoli, and a cheddar sauce that’s so luscious, you’ll want to lick the bowl clean. It’s the vegetarian answer to those hearty casserole vibes, but with less fuss and all the flavor. Whether you’re feeding a family, entertaining friends, or just craving a quick weeknight treat, this is the kind of recipe that’s guaranteed to earn rave reviews—and beg for an encore appearance.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed how a handful of pantry staples and fridge regulars work together to create such an extraordinary dish. Each ingredient is carefully chosen to build unctuous texture, nuanced flavor, and that vibrant color that makes Creamy Vegetarian Broccoli Cheddar Pasta so satisfying to cook and eat.
- Pasta (1 pound): Choose hearty shapes like shells, rotini, cavatappi, or penne that hold sauce beautifully for the best bite every time.
- Broccoli (1 large head, about 1.5 lbs): Cut into bite-sized florets for maximum green color and a tender-crisp counterpoint to the creamy sauce.
- Unsalted Butter (2 tablespoons): The base for your velvety, rich cheese sauce—you control the salt by starting unsalted.
- Yellow Onion (1 medium, finely chopped): Sautéed until sweet and translucent, onion provides the first layer of savory depth.
- Garlic (3 cloves, minced): Fresh garlic infuses the sauce with that indispensable warmth and aromatic punch.
- All-Purpose Flour (1/4 cup): The key to thickening your sauce without lumps is a simple roux—don’t skip!
- Vegetable Broth (2 cups): Adds a little umami backbone and the right amount of liquid for the sauce to develop silky body.
- Milk (1.5 cups): Whole or 2% milk both yield a creamy sauce, but you can use half-and-half for extra richness.
- Dijon Mustard (1 teaspoon): It’s the secret zing that makes the cheese pop without tasting overtly of mustard—trust the process!
- Smoked Paprika (1/2 teaspoon, optional): Provides gentle smokiness and a deeper, more complex flavor; sweet paprika works too if you prefer.
- Salt and Black Pepper (to taste): A pinch here and there at each stage ensures every bite is as savory and satisfying as possible.
- Sharp Cheddar Cheese (8 oz, freshly grated): Skip the pre-shredded stuff for the smoothest melt—sharp cheddar brings big, cheesy flavor!
- Cream Cheese (4 oz, cubed, optional): If you love ultra-creamy pasta, these cubes of cream cheese are your secret weapon for silkiness.
- Fresh Parsley (for garnish, optional): Sprinkled on top, parsley cuts the richness with a pop of freshness and extra color.
How to Make Creamy Vegetarian Broccoli Cheddar Pasta
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a strong, rolling boil. Add your chosen pasta shape and cook according to the package directions until al dente—tender but with a slight bite. This is key, as the pasta will absorb some sauce and continue softening as you mix it together with all the cheesy goodness. Be generous with your salt here for well-seasoned noodles!
Step 2: Blanch the Broccoli
About three to four minutes before your pasta finishes, add the broccoli florets into the same pot of boiling water. This trick cooks the broccoli perfectly, preserves that beautiful green color, and saves you a dish to wash later. Let the broccoli become tender-crisp for the best texture; if you prefer it softer, let it go another minute or two, but don’t overdo it!
Step 3: Reserve Pasta Water and Drain
Right before draining, dip a heat-safe mug or measuring cup into the pot to reserve about a cup of the hot, starchy pasta water. Set this aside—it’s liquid gold for adjusting your sauce later! Then drain the pasta and broccoli together in a colander. No need to rinse; you actually want that extra starch clinging to the pasta to help the sauce stick.
Step 4: Sauté the Aromatics
While the pasta and broccoli are in the pot, melt the unsalted butter in a large skillet, Dutch oven, or heavy saucepan over medium heat. Add in the finely chopped onion and sauté, stirring occasionally, until soft, golden, and fragrant—about five to seven minutes. Next, add the minced garlic and smoked paprika (if using). Let those sizzle together for just a minute until your kitchen smells irresistible.
Step 5: Make the Roux
Sprinkle the all-purpose flour evenly over the sautéed onions and garlic, then stir or whisk continually for one to two minutes. This step cooks out the raw flour taste and forms a paste-like roux, the foundation for your ultra-creamy sauce. Don’t rush or skimp on this step—the magic happens here!
Step 6: Build the Sauce Base
Slowly add the vegetable broth, pouring a bit at a time while whisking constantly to avoid lumps. Only add more after each splash is fully incorporated. Once it’s all in and smooth, gradually whisk in the milk. This careful process means your sauce turns out perfectly silky every time.
Step 7: Simmer and Thicken
Bring your sauce to a gentle simmer, stirring frequently. Watch as it thickens over three to five minutes, soon coating the back of a spoon. Keep a close eye so nothing catches or burns on the bottom!
Step 8: Add Flavor Enhancers
Stir in the Dijon mustard, which offers just the right note of tangy complexity. Season with salt and freshly ground pepper to taste. Remember, the cheese you’re about to add brings its own saltiness, so it’s wiser to go light now and adjust at the end.
Step 9: Melt the Cheese
Drop the heat to low—this is essential to keep your sauce smooth! Add the freshly grated sharp cheddar cheese in batches, stirring each time until fully melted before adding more. For extra creaminess, stir in the cubed cream cheese as well, letting it melt completely into the sauce. Avoid boiling after the cheese goes in to keep your sauce smooth and luxurious.
Step 10: Combine and Finish
Tip your drained pasta and broccoli into the creamy cheddar sauce and gently toss until everything is evenly coated. If your sauce looks too thick, add splashes of that reserved pasta water until it reaches your perfect consistency. The sauce should be glossy and cling to every nook and cranny.
Step 11: Garnish and Serve
Serve your Creamy Vegetarian Broccoli Cheddar Pasta immediately, topped with a shower of fresh parsley and a twist of black pepper if you like. Sit back and enjoy every forkful of this rich, soul-warming wonder!
How to Serve Creamy Vegetarian Broccoli Cheddar Pasta
Garnishes
Bring out the colors and kick up the freshness with a scatter of chopped fresh parsley—it brightens the dish and looks inviting. Extra cheese lovers might enjoy a dusting of freshly grated cheddar right before serving, and a crack of black pepper on top never hurts!
Side Dishes
Creamy Vegetarian Broccoli Cheddar Pasta already makes a complete, satisfying meal, but you can round it out with a fresh green salad tossed in lemony vinaigrette or some toasty garlic bread for dunking. Roasted tomatoes or a simple cucumber salad pair delightfully as well, bringing acidity to balance the richness.
Creative Ways to Present
For a fun twist, serve this pasta in individual ramekins, topped with a sprinkle of cheddar and flashed under the broiler until bubbly and golden. Or, ladle it into a big, colorful bowl for family-style sharing—just invite everyone to dig in! For a playful weeknight dinner, set up a DIY pasta bar with extra garnishes like toasted breadcrumbs, sautéed mushrooms, or sun-dried tomatoes.
Make Ahead and Storage
Storing Leftovers
Let any extras cool completely, then transfer them to an airtight container. Creamy Vegetarian Broccoli Cheddar Pasta will keep well in the fridge for up to three days—just know the sauce will thicken a bit, making it extra comforting when reheated.
Freezing
You can freeze leftovers, but for best results, portion the pasta into individual containers. The sauce may separate slightly upon thawing, but a good stir and a splash of milk can help revive the creaminess. Use within two months for optimal texture and flavor.
Reheating
For stovetop reheating, add a splash of milk to your pan and warm gently over low heat, stirring often to loosen and restore the sauce. If using a microwave, cover loosely and heat in short bursts, stirring between each until warmed through. Either way, aim for gentle heat so the cheese stays smooth and creamy.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Just add the still-frozen florets to the boiling pasta water a few minutes before the pasta is done. You may need to cook them a minute or two longer until they’re bright green and tender.
What’s the best way to make this gluten-free?
You can easily make Creamy Vegetarian Broccoli Cheddar Pasta gluten-free by substituting your favorite gluten-free pasta and using a 1:1 gluten-free all-purpose flour blend for the roux. Double check that your broth, mustard, and other ingredients are all gluten-free too!
Do I have to use sharp cheddar cheese?
Sharp cheddar really gives the most punchy, robust flavor, but you can swap in mild cheddar or even a mix with Monterey Jack, gouda, or Gruyère for a different cheesy spin.
Can I make this pasta ahead of time for a gathering?
Yes, you can prep Creamy Vegetarian Broccoli Cheddar Pasta a day ahead. Simply undercook the pasta slightly (to keep it from getting mushy), cool everything quickly, and reheat gently before serving with a splash of milk to keep it creamy.
How can I make this dish even healthier?
To add extra nutrition without sacrificing flavor, use whole wheat pasta, add more veggies like carrots or spinach, or stir in some cannellini beans or chickpeas for a protein boost. You can also cut back slightly on the cheese and use less butter if desired.
Final Thoughts
There’s just something magical about a big bowl of Creamy Vegetarian Broccoli Cheddar Pasta—it’s the ultimate feel-good meal for any night of the week. Go ahead, gather your ingredients, and treat yourself and your loved ones to this crowd-pleasing classic. Enjoy every cheesy, broccoli-studded bite!
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Creamy Vegetarian Broccoli Cheddar Pasta Recipe
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate comfort food with this rich and creamy vegetarian broccoli cheddar pasta. A luscious cheese sauce coats al dente pasta and tender-crisp broccoli for a delightful dish that will satisfy all your cravings.
Ingredients
Pasta:
- 1 pound (450g) Pasta of your choice
Broccoli:
- 1 large head of Broccoli (about 1.5 lbs or 680g), cut into small florets
Cheese Sauce:
- 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 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)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente.
- Blanch the Broccoli: Add broccoli to the boiling pasta water about 3-4 minutes before pasta is done.
- Reserve Pasta Water and Drain: Reserve 1 cup of pasta water, then drain the pasta and broccoli.
- Sauté Aromatics: Melt butter, sauté onion, garlic, and paprika.
- Make the Roux: Sprinkle flour over aromatics, cook to form a roux.
- Build the Sauce Base: Whisk in broth and milk gradually.
- Simmer and Thicken: Simmer until sauce thickens.
- Add Flavor Enhancers: Stir in mustard and season with salt and pepper.
- Melt the Cheese: Add cheddar and cream cheese, stir until melted.
- Combine and Serve: Add pasta and broccoli to sauce, mix well.
- Garnish and Enjoy: Serve garnished with parsley and black pepper.
Notes
- For a quicker version, you can use pre-cut broccoli florets and pre-shredded cheese, but fresh ingredients yield the best results.
- Experiment with different cheeses like Gruyère or fontina for unique flavor twists.
- This dish reheats well, but add a splash of milk when reheating to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 320g)
- Calories: 490
- Sugar: 6g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Creamy, Vegetarian, Broccoli, Cheddar, Pasta, Comfort Food
