Broccoli Cheddar Pasta
by: claire cary
Quick, easy, cheesy and ready in about 30 minutes, this broccoli cheddar pasta is sure to be a hit. It satisfies the craving of mac and cheese but in a lighter and more veggie packed form!
Ingredients
- 10 ounces gluten free pasta
- 4 cups chopped broccoli
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 2 ½ tablespoons gluten free all purpose flour
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken or veggie broth
- 1 cup half and half
- 1 ½ cups shredded sharp cheddar cheese
- ¼ cup grated parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions.
- During the final 90 or so seconds of cooking, add in the broccoli to the pot and let blanch with the pasta. I like to chop the broccoli in various sizes- some very small, some a bit larger. Drain and set aside.
- In another pot, melt the butter over medium heat and add the garlic. Saute for 1-2 minutes or until just golden.
- Add in the flour and whisk until well combined.
- Mix in the spices, salt, pepper and broth. Reduce heat to low and slowly add in the half and half.
- Whisk in the cheddar and parmesan cheese and remove from heat. Continue whisking until the cheese has melted and the sauce is thick.
- Stir in the pasta and broccoli until well coated. Garnish with extra black pepper and enjoy!
Notes
Pre shredded cheeses don't usually melt quite as well, so for best results, I like to use a block of cheese that I shred myself.
Serving: 1bowl / Calories: 608kcal / Carbohydrates: 68g / Protein: 20g / Fat: 28g / Sodium: 809mg / Fiber: 5g / Sugar: 4g
