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Broccoli Cheese Pesto Pasta: The Ultimate Comfort Food

broccoli cheese pesto pasta
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A creamy, crowd-pleasing pasta dish featuring tender broccoli, a four-cheese sauce, and herbaceous basil pesto. Ready in 20 minutes, one pot, and packed with hidden veggies.

Ingredients

For the Pasta & Broccoli:

  • 12 oz pasta (cavatappi, penne, fusilli, or shells)

  • 1 large head broccoli (about 4 cups florets)

  • 1 tablespoon kosher salt (for pasta water)

For the Creamy Cheese Pesto Sauce:

  • 2 tablespoons unsalted butter

  • 2 cloves garlic (minced)

  • 1 cup heavy cream

  • 4 oz cream cheese (softened, cubed)

  • 1 cup freshly grated Parmesan cheese

  • 1 cup shredded mozzarella cheese

  • 1/2 cup shredded provolone or fontina cheese (optional)

  • 1/2 cup basil pesto (store-bought or homemade)

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon red pepper flakes (optional)

For Garnish (Optional):

  • Extra Parmesan cheese

  • Fresh basil leaves

  • Crushed red pepper flakes

  • Toasted pine nuts

Instructions

Step 1: Boil the pasta and broccoli together
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Cut broccoli into bite-sized florets (including thinly sliced stem). Add pasta and cook according to package directions minus 1 minute. When pasta has 3 minutes left, add broccoli to the same pot. Before draining, reserve 1 cup of starchy pasta water. Drain pasta and broccoli together. Do not rinse.

Step 2: Start the cheese sauce
Use the same pot over medium-low heat. Melt butter, then add minced garlic and cook for 30 seconds until fragrant. Pour in heavy cream and whisk constantly until steaming (about 1 minute). Do not boil. Add cream cheese cubes and whisk until fully melted and smooth (about 2 minutes). Reduce heat to low.

Step 3: Add the remaining cheeses
Add Parmesan, mozzarella, and provolone (if using). Whisk gently until all cheese has melted into a thick, creamy sauce.

Step 4: Add the pesto
Turn off the heat entirely. Add basil pesto and stir until the sauce turns pale green with dark green flecks. Season with black pepper and red pepper flakes.

Step 5: Combine everything
Add drained pasta and broccoli back into the pot with the sauce. Toss gently to coat. If sauce seems too thick, add reserved pasta water 2 tablespoons at a time until silky. Let sit off heat for 1 minute.

Step 6: Serve
Garnish with extra Parmesan, fresh basil, red pepper flakes, and toasted pine nuts. Serve immediately.

Notes

Make it Gluten-Free: Use certified gluten-free pasta (Banza or Jovial). The sauce is naturally gluten-free.

Make it Dairy-Free/Vegan: Substitute vegan butter, coconut milk or cashew cream, vegan cream cheese, vegan Parmesan, and dairy-free pesto. Add nutritional yeast for extra cheesy flavor.

Add Protein: Stir in grilled chicken, crispy pancetta, crumbled Italian sausage, or chickpeas.

Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 2 months.

Reheating: Add a splash of milk or broth and reheat slowly on the stovetop or microwave in 30-second intervals.

Pasta Shape Tip: Short, textured shapes like cavatappi, shells, or rigatoni work best. Avoid long noodles like spaghetti.

Pesto Quality: Use refrigerated fresh pesto or homemade for best results. Cheap jarred pesto is mostly oil and lacks flavor.

Do Not Overcook Broccoli: It should be bright green and crisp-tender (about 3 minutes in boiling water).

Find it online: https://recipya.com/broccoli-cheese-pesto-pasta-20-minutes/

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