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.

Author: These Carbs Don't Count

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 3 bowls

Calories: 755 kcal per serving

Ingredients

1 - Banza pasta
4 ounces - broccoli florets
3 tablespoons - unsalted butter
3 cloves - garlic
1 ½ cups - heavy cream
Salt
Black pepper
½ tsp - garlic powder
½ tsp - onion powder
¼ tsp - mustard powder
1 ½ cups - shredded cheddar cheese
¾ cup - shredded mozzarella cheese
½ cup - reserved pasta water

Instructions

Bring a pot of salted water to a boil. Add Banza pasta and cook until almost al dente.
Add broccoli florets a few minutes before the pasta is done. Drain both together, reserving 1/2 cup of pasta water.
In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
Slowly pour in heavy cream and bring to a simmer.
Season with salt, pepper, garlic powder, onion powder, and mustard powder.
Add 1.5 cups of cheddar and 1/2 cup of mozzarella. Stir until fully melted and smooth.
Add the cooked pasta and broccoli along with a splash of pasta water. Stir to form a creamy sauce, adding more water as needed.
Add the remaining 1/4 cup mozzarella and stir for extra cheesiness.
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.

Nutrition