Broccoli Pasta
- 8 ounces medium pasta such as penne or rotini, approx 3 cups dry
- 4 cups broccoli florets (or cauliflower, frozen broccoli or vegetable medley)
- 1 cup chicken broth (not low sodium)
- 1 cup half and half or light cream (or milk)
- 2 tablespoons cornstarch + 1 teaspoon
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic salt
- 1 cup shredded sharp cheddar cheese (or swiss or gruyere)
- 1/4 cup shredded Parmesan cheese
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- optional add ins: Chili flakes, cauliflower, peas, diced tomatoes
- otional toppings: French fried onions, bread crumb topping, extra cheese
Bring a large saucepan of salted water to a boil. Add pasta and cook al dente according to package directions. Add broccoli to the pasta water for the last 4 minutes of cooking. Drain well (do not rinse pasta) and set aside.
Combine broth, cream, cornstarch, onion powder, and garlic salt in the saucepan and mix well. Bring to a simmer over medium heat while whisking until it comes to a boil and thickens.
Once thickened, remove from heat and stir in cheese until melted.
Toss with broccoli and pasta and season with salt & pepper to taste. Serve immediately.
Notes:
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Shred your own cheeses for best results, pre-shredded cheeses don't melt as well.
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Don't overcook the broccoli, add it just during the last few minutes of cooking.
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If using frozen broccoli, it doesn't need to cook it just needs to thaw so add it at the end.
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A pinch of nutmeg or 1/2 teaspoon dry mustard are great additions to cheese sauce.
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Whisk the cheese after removing from the heat, if cheese is heated too much it can separate.