This cheesy broccoli spaghetti with crispy Parmesan topping is a dinner for two that punches far above its 30-minute budget. Sharp cheddar and American cheese melt into a buttery sauce, the broccoli cooks right in the same pot, and buttered toasted crumbs land on top for the crunch every bowl of mac and cheese deserves.
Craving the ultimate comfort food that’s both incredibly satisfying and surprisingly quick to make? Look no further! This Cheesy Broccoli Spaghetti is everything you love about classic mac and cheese, but elevated with hearty multigrain pasta, vibrant broccoli florets, and a ridiculously creamy, sharp cheddar and American cheese sauce. The real game-changer? A golden, buttery Parmesan breadcrumb topping that adds the most irresistible crunch to every single bite. This is the weeknight dinner hero you’ve been waiting for!
Ingredients
• For the Crispy Topping
• 1 1/2 cups / 115g (4.1 oz) coarse white bread crumbs
• 2 tablespoons / 20g (0.71 oz) grated Parmesan cheese
• 1 tablespoon / 14g (0.49 oz) butter, melted
• For the Pasta & Sauce
• 14 to 16 ounces / 400 to 450g (15.9 oz) dried multigrain, whole wheat, or regular spaghetti
• 1 tablespoon / 18g (0.63 oz) salt, for pasta water
• 2 cups / 180g fresh broccoli florets (or one 10-ounce / 280g / 9.9 oz package frozen peas)
• 2 tablespoons / 28g (0.99 oz) butter
• 1 teaspoon / 5g (0.18 oz) Dijon-style mustard
• 8 ounces / 225g (7.9 oz) sharp cheddar cheese, finely shredded
• 4 ounces / 115g (4.1 oz) American cheese, shredded
Instructions
1. First, make the crunchy topping. Preheat your oven to 425°F / 220°C. On a large baking sheet, toss together the bread crumbs, Parmesan cheese, and 1 tablespoon (15 ml / 0.5 fl oz) of melted butter until evenly coated. Bake for 5 minutes, or until golden and crisp. Remove from the oven, give it a stir, and set aside.
2. Cook the pasta and broccoli. Bring a large pot of water to a rolling boil and add 1 tablespoon (15 ml / 0.5 fl oz) of salt. Cook the spaghetti according to package directions. During the last 3 minutes of cooking time, add the fresh broccoli florets to the pot to cook alongside the pasta.
3. IMPORTANT: Before draining, use a ladle to carefully reserve 2 cups (480 ml) of the starchy pasta water. Drain the pasta and broccoli, then return them to the hot pot. Cover to keep warm.
4. Start the cheese sauce. In a separate large saucepan, bring 1 cup (240 ml) of the reserved pasta water to a boil over medium-high heat. Whisk in the 2 tablespoons (30 ml / 1 fl oz) of butter and the Dijon mustard until the butter is fully melted.
5. Melt the cheese. Reduce the heat to low. Add the shredded cheddar and American cheeses to the saucepan, a handful at a time. Stir continuously and patiently after each addition, waiting for the cheese to melt completely before adding more. This creates an ultra-smooth, creamy sauce. If the sauce seems too thick, stir in a splash more of the reserved pasta water until you reach your desired consistency.
6. Combine and serve. Pour the glorious cheese sauce over the warm pasta and broccoli in the pot. Toss gently to coat everything evenly. Serve immediately in bowls, generously sprinkling each portion with the crispy Parmesan breadcrumb mixture.
Nutritional Information
• PER SERVING: 456 cal., 20 g (0.71 oz) total fat (12 g / 0.42 oz sat. fat), 56 mg chol., 561 mg sodium, 47 g (1.66 oz) carb., 6 g (0.21 oz) fiber, 23 g (0.81 oz) pro.
Pro Tips
• for Success
• Don’t forget to save the pasta water! Its starches are the secret to a silky, emulsified cheese sauce that clings perfectly to the spaghetti.
• Shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can make your sauce grainy instead of smooth and luscious.
• Feel free to swap the broccoli for other quick-cooking veggies like asparagus tips, spinach, or frozen peas. Add them in the last 2-3 minutes of the pasta’s cooking time.
• When melting the cheese, keep the heat low and add it in small batches. This prevents the sauce from breaking or becoming oily, ensuring a perfectly creamy consistency.
FAQ
Q: Is this cheesy broccoli spaghetti recipe truly vegetarian
A: Yes, this recipe is designed to be vegetarian. However, be mindful that traditional Parmesan cheese is often made with animal rennet. To ensure it’s 100% vegetarian, look for a Parmesan-style hard cheese that is explicitly labeled as ‘vegetarian’ or made with microbial or vegetable rennet.
Q: How can I make this vegetarian pasta recipe vegan
A: To make this recipe vegan, use plant-based substitutes. Swap the butter for vegan butter or olive oil. For the cheese sauce, use a blend of your favorite dairy-free cheddar and American-style slices, which melt well. For the topping, replace the Parmesan with 1-2 tablespoons (30 ml / 1 fl oz) of nutritional yeast for a cheesy, savory flavor.
Q: Can I add more protein to this meatless spaghetti dish
A: Absolutely! To boost the protein content, consider adding a can of rinsed and drained chickpeas or cannellini beans when you toss the pasta with the sauce. You could also serve it alongside pan-fried tofu or a crumbled plant-based sausage for a heartier meal.
Q: What’s the best way to store and reheat leftovers
A: For best results, store the pasta and the crispy breadcrumb topping in separate airtight containers in the refrigerator for up to 3 days. Reheat the pasta in the microwave or on the stovetop with a splash of water or milk to loosen the sauce. Sprinkle the crispy topping over the pasta just before serving to maintain its crunch.
More Recipes You’ll Love
- Simple Pasta with Butter and Parmesan
- Creamy Swiss Chard and Ricotta Pasta
- Rosemary Parmesan Spaghetti Squash with Multigrain Pasta
Cheesy Broccoli Spaghetti with Crispy Parmesan Topping
Ingredients
Method
- First, make the crunchy topping.
- Preheat your oven to 425°F / 220°C. On a large baking sheet, toss together the bread crumbs, Parmesan cheese, and 1 tablespoon (15 ml / 0.5 fl oz) of melted butter until evenly coated.
- Bake for 5 minutes, or until golden and crisp.
- Remove from the oven, give it a stir, and set aside.
- Cook the pasta and broccoli.
- Bring a large pot of water to a rolling boil and add 1 tablespoon (15 ml / 0.5 fl oz) of salt.
- Cook the spaghetti according to package directions. During the last 3 minutes of cooking time, add the fresh broccoli florets to the pot to cook alongside the pasta.
- IMPORTANT: Before draining, use a ladle to carefully reserve 2 cups (480 ml) of the starchy pasta water.
- Drain the pasta and broccoli, then return them to the hot pot.
- Cover to keep warm.
- Start the cheese sauce.
- In a separate large saucepan, bring 1 cup (240 ml) of the reserved pasta water to a boil over medium-high heat.
- Whisk in the 2 tablespoons (30 ml / 1 fl oz) of butter and the Dijon mustard until the butter is fully melted.
- Melt the cheese.
- Reduce the heat to low.
- Add the shredded cheddar and American cheeses to the saucepan, a handful at a time.
- Stir continuously and patiently after each addition, waiting for the cheese to melt completely before adding more. This creates an ultra-smooth, creamy sauce. If the sauce seems too thick, stir in a splash more of the reserved pasta water until you reach your desired consistency.
- Combine and serve.
- Pour the glorious cheese sauce over the warm pasta and broccoli in the pot.
- Toss gently to coat everything evenly.
- Serve immediately in bowls, generously sprinkling each portion with the crispy Parmesan breadcrumb mixture.
- Don't forget to save the pasta water! Its starches are the secret to a silky, emulsified cheese sauce that clings perfectly to the spaghetti.
- Shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can make your sauce grainy instead of smooth and luscious.
- When melting the cheese, keep the heat low and add it in small batches. This prevents the sauce from breaking or becoming oily, ensuring a perfectly creamy consistency.
