Description
This creamy broccoli pasta is simmered in a lightened-up garlicky cheddar sauce. Such a great one-pan dinner recipe!
Ingredients
Scale
- 1 tablespoon neutral oil
- 3 garlic cloves, finely grated
- 8 ounces small pasta (ditalini, small shells, or elbows)
- 2 cups broth of choice (chicken or vegetable)
- 1 teaspoon Dijon mustard
- 1/2 cup milk
- 1 cup (4 ounces) shredded cheddar cheese
- 2 tablespoons finely grated Parmesan cheese, plus extra for serving
- 1 cup finely-chopped broccoli florets
- fine sea salt and freshly cracked black pepper
Instructions
- Sauté the garlic. Heat the oil in a medium skillet over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant.
- Toast the pasta. Add the dry pasta and stir for about 30–60 seconds so it soaks up the garlicky oil.
- Simmer in broth. Pour in the broth and stir in the Dijon mustard. Bring to a gentle simmer and cook, stirring occasionally, until the pasta is just slightly under al dente and about 70% of the liquid has been absorbed. The mixture should still look loose and brothy.
- Add light creaminess. Lower the heat and stir in the milk, cheddar, and Parmesan. Stir gently until the cheeses melt into the broth without thickening it too much.
- Add the veggies. Stir in the broccoli. Cook for 1–2 minutes, just until the broccoli is heated through and tender.
- Finish & serve. Taste and season with salt and plenty of black pepper. Serve warm, with an extra twist of black pepper.