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–+ servings

One Pot Broccoli Cheddar Spaghetti

Creamy, cheesy one pot broccoli pasta - this 20 minute weeknight dinner recipe is an easy crowd pleaser. Budget friendly, flexible and super tasty!
4 servings
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Ingredients

  • olive oil or butter, for sauteing
  • 3 shallots, sliced
  • 1 small head broccoli, florets (I like to chop mine fairly small but you can do what you like)
  • 3 cloves garlic, crushed
  • red pepper flakes
  • ½ tsp dried thyme
  • ½ tsp parsley
  • ¼ tsp smoked paprika
  • 10 oz (280 g) dry spaghetti
  • 3 cups (700 ml) vegetable stock or broth
  • ½ cup (120 ml) heavy (double) cream
  • 2 cups (225 g) cheddar
  • optional - chives or parsley for garnish

Instructions 

  • Heat a few spoonfuls of olive oil in a large, deep pan over medium heat (cast iron enamel casserole dish or a nonstick saute pan will work equally well). Saute the shallots until soft, then add the broccoli florets to the pan and saute for 2-3 minutes just to start to soften them up. Add salt and pepper to taste.
  • Add the garlic, red pepper flakes, dried thyme and parsley, and smoked paprika. Stir through until fragrant. If it starts getting sticky at this point, deglaze the pan by splashing in a little bit of the broth (or white wine, if you have some on hand).
  • Turn the heat to low. Lay the spaghetti over the top of the broccoli (if your pan isn't wide enough to accomodate, you'll just need to break the spaghetti in half). Pour the broth and cream over the top. Use a spatula to mix everything through, trying to sink the spaghetti into the liquid as much as you can.
  • Bring the pan to a simmer, then cover and cook for 10-12 minutes (use the cook time on your package of spaghetti as a guide) until the spaghetti is al dente.
    During this time, open the lid frequently to stir the contents of the pan, especially in the first 5 minutes, to make sure the spaghetti isn't sticking.
    If at any point the pan seems too dry, but the spaghetti isn't cooked, add in some more broth, half a cup at a time. The liquid quantities needed can really vary depending on your brand of spaghetti.
    Once the spaghetti is al dente, assess the sauce. We want it very saucy, but not too thin or watery. If necessary, you can cook it for another minute with the pan uncovered to evaporate a bit of the excess liquid and then allow the pan to rest off the heat for a couple minutes to thicken up.
  • Add the cheese to the spaghetti and toss through over a low heat until melted in.
  • Scatter with chives or parsley, if using, and serve immediately.
Calories: 735kcal, Carbohydrates: 72g, Protein: 28g, Fat: 39g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 90mg, Sodium: 1140mg, Potassium: 786mg, Fiber: 7g, Sugar: 9g, Vitamin A: 2394IU, Vitamin C: 138mg, Calcium: 519mg, Iron: 3mg