Cheesy Broccoli Pasta
Creamy Broccoli Pasta is a comforting and reliable midweek dish. It combines tender broccoli with a smooth, cheesy sauce and perfectly cooked pasta. This recipe forms part of the Five Ingredient Fridays collection, where simple ingredients deliver satisfying results.
Creamy Broccoli Pasta is a comforting and reliable midweek dish. It combines tender broccoli with a smooth, cheesy sauce and perfectly cooked pasta. This recipe forms part of the Five Ingredient Fridays collection, where simple ingredients deliver satisfying results.
Servings 2 Portions
Ingredients
- 250 g pasta orecchiette, penne or fusilli work well
- 250 g broccoli cut into small florets
- 200 ml double cream
- 2 cloves garlic finely chopped
- 40 g mature cheddar or Parmesan, finely grated
Staples (not counted):
Instructions
- Bring a large pan of salted water to the boil.
- Add the pasta and cook until al dente.250 g pasta
- Add the broccoli for the final three minutes of cooking.250 g broccoli
- Reserve a small cup of pasta water.
- Drain the pasta and broccoli together.
- Heat a splash of olive oil in a wide frying pan.Olive oil
- Add the chopped garlic and cook gently.2 cloves garlic
- Stir for one minute until fragrant.
- Pour the cream into the pan.200 ml double cream
- Reduce the heat and stir well.
- Allow the sauce to simmer for three minutes.
- Season with salt and black pepper.Salt, Black pepper
- Add the pasta and broccoli to the sauce.
- Toss gently to coat everything evenly.
- Add a splash of pasta water if needed.
- Stir in most of the grated cheese.250 g pasta
- Cook for one further minute until smooth.
- Remove from the heat and serve immediately.
- Finish with extra cheese and black pepper.40 g mature cheddar
Notes
Serving Suggestions:
Serve with a crisp green salad for contrast.
Garlic bread pairs well on the side.
A squeeze of lemon brightens the dish nicely.
Tips and Variations:
Cut broccoli into even pieces for uniform cooking.
Do not overcook the broccoli, as texture matters.
Use freshly grated cheese for better melting.
Add a pinch of chilli flakes for gentle heat.
Storage:
Store leftovers in an airtight container.
Keep refrigerated for up to two days.
Reheat gently on the hob with a splash of water or cream.
Avoid boiling when reheating.
