This creamy broccoli pasta is simple to make and oh-so comforting. Orecchiette pasta holds the cheesy sauce and broccoli perfectly. It’s a one-pot meal that the whole fam is going to lick clean!
Ingredients
- 8 oz. orecchiette pasta
- 1.5 tablespoons olive oil
- ½ medium white onion, diced
- 3 cloves garlic, minced
- 4 cups broccoli florets, chopped into small bite-sized pieces
- 1 ¾ teaspoon sea salt, separated
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour or 1:1 gluten-free flour
- 1.5 cups 2% milk
- 1 cup shredded white cheddar cheese
- ½ cup freshly grated parmesan cheese
- ½ teaspoon garlic powder
Instructions
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Bring a large pot of salted water to a boil and add the pasta. Cook for 6-8 minutes or until the pasta is cooked to al dente. Strain and set aside.
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Heat the olive oil in a large pot or Dutch oven over medium/high heat. When the olive oil is fragrant, add the onion and saute for 2 minutes. Add the garlic and broccoli and season with ¾ teaspoon salt. Saute for 2-3 minutes or until the broccoli is a deep green and partially cooked (we want it to stay a little crunchy). Remove the vegetables from the pot.
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Using the same pot, prepare a roux by heating it over medium/high heat. Add butter. When the butter is melted, add flour and whisk until the butter and flour form a crumble or paste. Let the paste cook for at least a minute in the pot.
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Slowly add milk to the pot, whisking constantly. Continue to whisk the roux over medium/high heat for about 4-6 minutes or until the roux thickens.
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When the roux is thick, remove it from the heat and slowly add the shredded cheddar cheese. Whisk until the cheese has melted. Repeat with the parmesan cheese.
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Add the garlic, salt, and pepper to the cheese sauce.
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Add the pasta and broccoli mixture to the cheese and stir everything together until it’s coated in cheese sauce. If the pasta is sticky, run it under warm water to loosen the pasta.
Enjoy.
