Creamy pasta with broccoli, cheddar, and fresh herbs cooked together for rich, fresh flavors.
# Components:
→ Pasta
01 - 12 oz short pasta (fusilli or penne)
→ Vegetables
02 - 1 large head broccoli, cut into small florets (12 oz)
03 - 2 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 2 tbsp fresh chives, chopped
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh dill, chopped
08 - Zest and juice of 1 lemon
→ Dairy
09 - 1 cup sharp cheddar cheese, shredded (120 g)
10 - 1/4 cup cream cheese, softened (60 g)
11 - 2 tbsp unsalted butter
12 - 3 cups vegetable broth (720 ml)
13 - 1/2 cup whole milk (120 ml)
→ Seasonings
14 - 1/2 tsp salt, plus more to taste
15 - 1/4 tsp freshly ground black pepper
16 - 1/4 tsp crushed red pepper flakes (optional)
# Method:
01 - Melt butter in a large pot over medium heat. Add finely chopped shallot and minced garlic, sauté for 2 minutes until fragrant and translucent.
02 - Add short pasta, broccoli florets, and vegetable broth to the pot. Stir to mix evenly.
03 - Bring mixture to a boil, reduce heat to medium-low, and simmer uncovered for 10 to 12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
04 - Stir in whole milk, cream cheese, shredded cheddar, lemon zest, and lemon juice. Continue stirring for 2 to 3 minutes until cheeses melt and the sauce becomes creamy.
05 - Mix in chopped chives, parsley, dill, salt, black pepper, and optional crushed red pepper flakes. Adjust seasoning to taste.
06 - Plate the pasta hot, optionally garnished with additional fresh herbs and a squeeze of lemon juice.
