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- 8 oz penne pasta - 2 cups broccoli florets - 4 cups vegetable broth - 1 cup shredded sharp cheddar cheese - 1 cup heavy cream - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon Dijon mustard - Salt and pepper to taste - Fresh parsley for garnish In this recipe, I use simple, fresh ingredients. The penne pasta serves as a great base. It holds sauce well and mixes nicely with broccoli. Broccoli florets add color and nutrients. The vegetable broth makes the dish flavorful and comforting. For the creamy goodness, I use heavy cream and sharp cheddar cheese. The cheese gives a rich taste. The heavy cream helps make the dish smooth. I always add onion and garlic for a tasty aroma. The Dijon mustard adds a bit of zing that brightens the entire dish. Remember to season with salt and pepper to make everything pop. Lastly, I love garnishing with fresh parsley. It adds a nice touch and a fresh flavor. Overall, these ingredients come together to make a delightful meal. First, heat one tablespoon of olive oil in a large pot over medium heat. Add one small diced onion and two minced garlic cloves. Sauté these until the onion turns translucent, about three to four minutes. This step builds a great base flavor. Next, add eight ounces of penne pasta and two cups of broccoli florets to the pot. Pour in four cups of vegetable broth. Stir everything together. Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer. Cook for about ten to twelve minutes. Stir occasionally. You want the pasta to be al dente and the broccoli tender. After cooking, stir in one cup of heavy cream and one teaspoon of Dijon mustard. Add salt and pepper to taste. Then, gradually mix in one cup of shredded sharp cheddar cheese. Keep stirring until the cheese melts and the sauce becomes creamy. Let it cook for an additional two to three minutes. Taste your dish and adjust the seasoning. If needed, add more salt or pepper. To serve, scoop the creamy pasta into bowls. Top with fresh chopped parsley for a nice touch. Enjoy your meal warm! To stop pasta from sticking, use enough water. Make sure the water is boiling before you add the pasta. Stir the pasta often while it cooks. This keeps it from clumping together. For broccoli, add it to the pot during the last few minutes of cooking. This way, it stays tender but not mushy. You want it bright green and crisp. If you don't have heavy cream, try using half-and-half or whole milk. You can also use a plant-based cream if you want a dairy-free option. For pasta, penne works great, but you can use rotini or fusilli. These shapes hold the sauce well and add a fun twist. Add herbs for extra taste. Fresh basil or thyme makes the dish pop. You can also sprinkle in some red pepper flakes for heat. This adds a nice kick if you like spice. Adjust the amount based on your taste. {{image_2}} You can make this dish even cheesier. Try adding different cheeses like mozzarella or gouda. Mixing in sharp cheddar gives a bold taste. You can also use creamy cheeses like cream cheese for a rich texture. Each cheese adds a unique flavor twist. Want to add some protein? You can include cooked chicken or shrimp. Simply add them in during the last few minutes of cooking. For a vegetarian option, try adding chickpeas or beans. These options keep your meal filling and tasty. If you need gluten-free choices, use gluten-free pasta. Many brands offer great options. To make it vegan, swap heavy cream for coconut milk. You can also use vegan cheese made from nuts or soy. These swaps keep the creamy texture and flavor without dairy. To store your creamy broccoli cheddar pasta, let it cool first. This helps prevent moisture build-up. Use airtight containers for best results. Glass or plastic containers work well. Make sure the lids fit tightly to keep the food fresh. You can reheat leftovers in the microwave or on the stovetop. If using a microwave, place the pasta in a bowl and cover it loosely. Heat in short bursts, stirring in between. For stovetop, place it in a pot over low heat. Stir often to prevent sticking. Add a splash of milk or cream to keep it creamy. In the fridge, your pasta lasts about 3 to 4 days. If you want to keep it longer, you can freeze it. For freezing, use freezer-safe containers. It can last up to 2 months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. Making this dish takes about 25 minutes from start to finish. You’ll need 10 minutes to prep your ingredients. Cooking the pasta and broccoli takes about 15 minutes. This quick time makes it perfect for busy days. Yes, you can use frozen broccoli. Frozen broccoli is easy and saves time. It cooks quickly and is often pre-washed. However, fresh broccoli may offer a better texture. Frozen can become soft, so be mindful while cooking. You can easily scale this recipe. Just double or triple the ingredients. Keep the same cooking time, but check for doneness. You can also add more cheese for extra creaminess. This makes it easy to feed a crowd! This blog post covered how to make Creamy Broccoli Cheddar Pasta in one pot. We discussed key ingredients, the cooking process, and helpful tips. Creating this dish is fun and easy. You can customize it to your taste, making it perfect for everyone. Don't forget to store leftovers properly for later. Enjoy your cooking and share this recipe with friends! It's a delicious way to enjoy pasta and veggies.

Creamy Broccoli Cheddar Pasta One Pot

Satisfy your cravings with this delicious creamy broccoli cheddar pasta made in one pot! Perfect for busy weeknights, this comforting dish combines tender penne, fresh broccoli, and rich cheddar in a creamy sauce that everyone will love. Discover the easy step-by-step recipe to create this mouthwatering meal in just 25 minutes. Click through to explore and get cooking today!
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Ingredients
  

8 oz penne pasta

2 cups broccoli florets

4 cups vegetable broth

1 cup shredded sharp cheddar cheese

1 cup heavy cream

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 teaspoon Dijon mustard

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent (about 3-4 minutes).

    Add the pasta, broccoli florets, and vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer.

      Cook the pasta for about 10-12 minutes, stirring occasionally, until the pasta is al dente and the broccoli is tender.

        Stir in the heavy cream, Dijon mustard, and a generous pinch of salt and pepper.

          Gradually mix in the shredded cheddar cheese until smooth and creamy. Allow it to cook for an additional 2-3 minutes to heat through.

            Taste and adjust seasoning, adding more salt or pepper as desired.

              Serve warm, garnished with fresh parsley.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4