Comforting blend of broccoli, cheddar, and ditalini pasta cooked creamy in one pot for an easy meal.
# Components:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 4 cups broccoli florets, chopped (about 1 medium head)
05 - 1 medium carrot, peeled and diced
→ Pasta
06 - 1 cup ditalini pasta (about 4.2 oz)
→ Liquids
07 - 4 cups low-sodium vegetable broth
08 - 1 cup whole milk
→ Dairy
09 - 2 cups sharp cheddar cheese, grated (about 7 oz)
10 - 2 tablespoons unsalted butter
→ Seasonings
11 - 1 teaspoon salt, adjust to taste
12 - ½ teaspoon black pepper
13 - ¼ teaspoon smoked paprika (optional)
14 - Pinch of ground nutmeg (optional)
# Method:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and diced carrot, sauté for 3 to 4 minutes until softened.
02 - Add minced garlic to the pot and cook for 1 minute, stirring frequently.
03 - Stir in broccoli florets and cook for an additional 2 minutes.
04 - Pour vegetable broth into the pot and bring to a boil.
05 - Add ditalini pasta, reduce heat to a gentle simmer, and cook uncovered for 8 to 10 minutes, stirring occasionally, until pasta is al dente and broccoli is tender.
06 - Lower heat to low. Stir in whole milk and unsalted butter. Gradually add grated cheddar cheese, stirring constantly until cheese melts and mixture becomes creamy.
07 - Season with salt, black pepper, smoked paprika, and nutmeg to taste. Simmer for 2 to 3 minutes, stirring occasionally.
08 - Adjust seasoning as needed. Serve hot, optionally garnished with extra cheddar cheese or a sprinkle of black pepper.
