10-minute broccoli cheese pasta (recipe)

Here’s a lovely family recipe for broccoli cheese pasta. It’s really easy to make and uses semi-skimmed milk and light soft cheese to keep the fat content to a minimum.

The fresh broccoli and creaminess of the sauce should appeal to kids and there’s just enough mustard, chilli and pepper to give it a slight kick without being too much for little tastebuds to handle.

The spices give the sauce a lovely speckled effect and the broccoli holds the sauce perfectly.

Here’s what to do – this recipe feeds four.

Ingredients

Equipment

Instructions

1. Boil the broccoli until just cooked (not overly soft), then drain.
2. When cool, chop roughly into inch pieces and set aside.
3. Put the butter, flour and milk in a pan and whisk over a medium heat until thickened.
4. Stir in the cream cheese, mustard, chilli, salt and pepper and heat gently, stirring occasionally until it’s cooked through.
5. Add the broccoli and stir through.
6. Meanwhile, cook the pasta in plenty of boiling salted water for around 5 minutes until al dente, then drain and plate.
7. Spoon over the sauce and serve hot.

Enjoy!

Print Recipe

5 from 1 vote

10-minute broccoli cheese pasta

Here’s a lovely family recipe for broccoli cheese pasta. It’s really easy to make and uses semi-skimmed milk and light soft cheese to keep the fat content to a minimum.The fresh broccoli and creaminess of the sauce should appeal to kids and there’s just enough mustard, chilli and pepper to give it a slight kick without being too much for little tastebuds to handle.

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Pasta meals

Cuisine: Italian

Keyword: Broccoli cheese pasta

Servings: 4 people

Calories: 738kcal

Author: Emily Leary

Ingredients

• 400 g (14.1 oz) fresh broccoli florets
• 1 tbsp butter
• 2 tbsp plain flour
• 800 ml (1.7 pt) semi-skimmed milk
• 1/2 tsp mustard powder
• pinch sea salt
• 1 tsp black pepper
• 400 g (14.1 oz) light cream cheese
• 1.5 tsp mild chilli powder
• 500 g (1.1 lb) fresh egg lasagne sheets cut into wide strips

Equipment

• Kitchen knife
• Chopping board
• Weighing scales
• Measuring spoons
• Large saucepan
• Colander
• Medium saucepan
• Wooden spoon

Instructions

• Boil the broccoli until just cooked (not overly soft), then drain.
• When cool, chop roughly into inch pieces and set aside.
• In a pestle and mortar, crush the mustard with the salt, pepper, chilli.
• Put the butter, flour and milk in a pan and whisk over a medium heat until thickened.
  
• Stir in the cream cheese, mustard, chilli, salt and pepper and heat gently, stirring occasionally until it’s cooked through.
• Add the broccoli and stir through.
• Meanwhile, cook the pasta in plenty of boiling salted water for around 5 minutes until al dente, then drain and plate.
• Spoon over the sauce and serve hot.

Notes

If you’re worried about the heat from the mustard and chilli in this recipe, add bit by bit, tasting as you go to make sure it’s not too hot for your/your little ones’ tastes.

Nutrition

Calories: 738kcal | Carbohydrates: 96g | Protein: 32g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 169mg | Sodium: 667mg | Potassium: 1081mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1748IU | Vitamin C: 90mg | Calcium: 454mg | Iron: 5mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

More pasta recipes to try

Vegan pasta soup (vegan pasta e fagioli)

You'll love this incredible vegan pasta soup aka Pasta E Fagioli. It's vegan, gluten-free, high in protein, quick to prepare and suitable for the whole family!

Get the recipe

Pasta with creamy pesto sauce, leeks and mushrooms

The dish we made from the Sacla Big Book of Pesto today is tagliatelle with gently fried chestnut mushrooms and leek in a crème fraîche and green pesto sauce. Delicious!

Get the recipe

10-minute spaghetti alla norma

Pasta in a rich tomato sauce, with fried aubergines and fresh basil. This version is family-friendly, gluten-free, high-protein and easily vegan!

Get the recipe

Intensely flavourful cherry tomato and halloumi pasta

A rich, flavourful pasta dish, inspired by a meal in Cyprus and made using easily sourced, local ingredients

Get the recipe

Creamy wild mushroom pappardelle pasta

This is a dish I love – the golden chanterelle mushrooms add a little meatiness to the al dente pasta while the white wine and garlic lend a kick to the creamy sauce.

Get the recipe

Get Your Kids to Eat Anything

My debut cookbook, Get Your Kids To Eat Anything is available now from all good bookshops!

It’s so much more than a cookbook, it’s a 5-Phase programme designed to take you through a meaningful, simple and sustainable journey to end fussy eating.

Since its release in March 2019 Get Your Kids To Eat Anything has been changing mealtimes in households across the country and has become an Amazon #1 best-seller.