Craving a restaurant-worthy pasta dish that’s ready in under 30 minutes? Look no further! This Creamy Garlic and Herb Broccoli Pasta is the ultimate weeknight lifesaver. We’re talking tender pasta and vibrant broccoli florets tossed in a ridiculously simple, velvety cheese sauce that tastes like it simmered for hours. The secret? A container of garlic and herb semisoft cheese that melts into a dreamy, flavorful sauce with minimal effort. It’s comfort in a bowl, and it’s about to become your new go-to meal!
Ingredients
• 4 ounces / 113g dried pasta like spaghetti, linguine, or fettuccine, OR one 9-ounce / 255g package refrigerated pasta
• 1 cup / 90g chopped broccoli florets
• 2.6 ounces / 74g semisoft cheese with garlic and herbs, such as Boursin
• 1/4 cup / 60ml milk
• Finely shredded Asiago or Parmesan cheese, for serving
Instructions
1. Cook the pasta in a large pot of salted water according to package directions. Add the chopped broccoli to the pot during the last 4 minutes of cooking time.
2. While the pasta cooks, prepare the sauce. In a small saucepan, combine the semisoft garlic and herb cheese and the milk. Cook over medium heat, stirring constantly, until the cheese is fully melted and the sauce is smooth and creamy.
3. Before draining, reserve about 1/4 cup of the starchy pasta water. Drain the pasta and broccoli, and return the mixture to the hot pot.
4. Pour the creamy cheese sauce over the pasta and broccoli. Toss gently to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
5. Serve immediately, sprinkled generously with finely shredded Asiago or Parmesan cheese.
Nutritional Information
• PER SERVING: 411 cal., 20 g total fat (13 g sat. fat), 11 mg chol., 316 mg sodium, 47 g carb., 3 g fiber, 14 g pro.
Pro Tips
• Always reserve about a half-cup of the starchy pasta water before draining. It’s liquid gold for thinning the sauce to the perfect consistency while helping it cling to the pasta.
• For a little kick, add a pinch of red pepper flakes to the cheese sauce as it melts.
• Feel free to add more vegetables like frozen peas or a handful of fresh spinach. Add peas along with the broccoli, and wilt the spinach into the sauce at the very end.
• Finish the dish with a sprinkle of fresh parsley or chives for a burst of fresh flavor and color.
FAQ
Q: Can I make this creamy broccoli pasta vegan
A: Absolutely. To make this recipe vegan, use your favorite plant-based pasta and swap the dairy cheese for a vegan garlic and herb cream cheese alternative. Use an unsweetened plant-based milk like oat or soy, and finish with nutritional yeast or vegan Parmesan cheese.
Q: How can I add more protein to this vegetarian pasta dish
A: To easily boost the protein, stir in a can of rinsed chickpeas or cannellini beans when you toss the pasta with the sauce. You could also top the finished dish with toasted pine nuts or serve it alongside pan-seared tofu for a more substantial vegetarian meal.
Q: What’s the best way to store and reheat leftovers
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools. Reheat gently on the stovetop over low heat, adding a splash of milk or water to loosen the sauce and bring back its creamy texture.
Q: What can I use instead of garlic and herb semisoft cheese
A: If you can’t find a specific garlic and herb cheese, you can easily make your own substitute. Use an equal amount of plain cream cheese and mix in 1-2 minced garlic cloves, a teaspoon of dried Italian herbs, and a pinch of salt. Melt this with the milk as instructed in the recipe.
