Broccoli Cheddar Pasta

If you love broccoli cheddar soup then this pasta dish is for you! This broccoli cheddar pasta—or should I say pastina—captures the iconic flavors of your favorite soup in under 20 minutes. Perfect for a quick dinner, lunch, or side dish, it’s a crowd-pleaser that’s great for families, and kids especially love it!

WHY YOU WILL LOVE THIS RECIPE

Cheesy. Minimal prep time. One Pot. If those words don’t sell you on this recipe I don’t know what will. Done in about 20 minutes this is the dish to make when you want to curl up on the couch with a hot bowl of soup but don’t want to spend the time making it. This cheddar broccoli pasta will warm you to the core, and with incredibly easy instructions and minimal ingredients it is an easy one to make on a whim. Truth be told I may like this better than the OG soup.

WHAT YOU’LL NEED FOR BROCCOLI CHEDDAR PASTA

• Pastina – Yes, this dish must be made with pastina, a small pasta shape. Since “pastina” simply refers to pasta smaller than 1/4 inch, varieties like Acini di Pepe, Stelline, “pastina,” or even orzo will work well here.
• Broccoli – Use 1 small crown or about 1 1/2 – 2 cups of finely chopped broccoli.
• Carrots – Or should I say carrot. Only a small amount is needed, but it’s essential for the classic broccoli cheddar pasta flavor.
• Cheddar Cheese – Sharp cheddar cheese is preferred to provide optimal flavor without making the dish oily.
• Chicken Broth – Choose a high-quality chicken broth for this recipe. I typically use Better Than Bouillon to control the flavor intensity. If you want to keep this vegetarian a good vegetable broth can be substituted in.
• Heavy Cream – Heavy cream is ideal, though you can substitute with half-and-half. Most of the creamy texture comes from the pasta starch, so this swap won’t compromise the dish.

HOW TO MAKE BROCCOLI CHEDDAR PASTA

Bring to a Boil – Start by peeling and grating the carrot and chopping the broccoli. I prefer using only the broccoli florets, but you can also chop and add the stalk if you like. In a large pot over medium heat, add the broth, broccoli, and carrot. Bring the mixture to a boil, then salt to taste once it’s boiling.

Add Pasta + Cook – Pour in the pastina and cook on low heat until the pasta is al dente (it should still have a slight bite). This may take slightly longer than the cooking time listed on the package. Be sure to stir occasionally, especially if you’re using enamel cookware, as the pasta may stick to the bottom at the beginning of cooking. Add the heavy cream and toss in the cheese. Cook for an additional 1-2 minutes before removing from the heat. Serve immediately.

I can’t call this a pantry dish because let’s be real not everyone has all of these ingredients always on hand, but it reads as a pantry dish with how easy it is to execute. If you are looking for this to become more substantial considering adding some precooked chicken or perhaps additional roasted veggies on top.

RECIPE VIDEO

STORING/REHEATING

This one-pot broccoli cheddar pasta is best served and enjoyed immediately, though leftovers can be stored. Place any remaining pasta in an airtight container and refrigerate for 2-3 days. To reheat, transfer the desired amount to a saucepan on the stovetop, add a splash of chicken broth or water, and warm over low heat, stirring occasionally for even heating. I really suggest not heating this one back up in the microwave if possible.

Want more pastina recipes? Check out the below!

Lemon Pastina
Spicy Garlic & Tomato Pastina