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Broccoli Cheddar Pasta
This Broccoli Cheddar Pasta is the definition of cozy comfort food—made even better with a boost of protein from chickpea-based Banza pasta. Creamy, cheesy, and loaded with tender broccoli, it comes together quickly and makes a satisfying weeknight meal. The rich sauce made from heavy cream, cheddar, and mozzarella clings perfectly to every bite, while the optional bake adds a golden crust to seal the deal.
Broccoli Cheddar Pasta
By
These Carbs Don't CountIngredients
Instructions
- Step 1
Bring a pot of salted water to a boil. Add Banza pasta and cook until almost al dente.
- Step 2
Add broccoli florets a few minutes before the pasta is done. Drain both together, reserving 1/2 cup of pasta water.
- Step 3
In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
- Step 4
Slowly pour in heavy cream and bring to a simmer.
- Step 5
Season with salt, pepper, garlic powder, onion powder, and mustard powder.
- Step 6
Add 1.5 cups of cheddar and 1/2 cup of mozzarella. Stir until fully melted and smooth.
- Step 7
Add the cooked pasta and broccoli along with a splash of pasta water. Stir to form a creamy sauce, adding more water as needed.
- Step 8
Add the remaining 1/4 cup mozzarella and stir for extra cheesiness.
- Step 9
Optional: Transfer to a baking dish, top with more cheddar or mozzarella, and bake at 350°F for 20–25 minutes until golden and bubbly.
Tips & Tricks
Per serving
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