Roasted Broccoli White Cheddar Pasta

My Roasted Broccoli White Cheddar Pasta makes the perfect side for any dinner! The flavors going on in this dish couldn’t be better..and it’s a veggie and pasta in one!2015-04-29-5153 Where to start with this roasted vegetable and pasta delight? Honestly I’m not even kidding. Seriously, I’m not even sure. I like to serve this dish with baked fish or rotisserie chicken, although it’s good with just about anything!

Be sure to add the chopped garlic to the broccoli before it goes in the oven as I explain in the recipe! The golden brown chopped garlic pieces are so good! Although you can’t really see the garlic in the photographs, it’s there and it wonderful!

This side dish is a snap to put together. Oven roast the broccoli, boil the pasta, put together the sauce and you’re done!

Roasted Broccoli White Cheddar Pasta…hope you enjoy!

5138 You will need a 12 oz. bag of fresh broccoli florets, or a head of broccoli that you trim yourself. Season broccoli with a little kosher salt, a little freshly ground pepper, and two cloves of chopped garlic, and put it in the oven to roast.

5141 Campanelle was my pasta choice, only because I wanted something a little different. But you can certainly use any type of pasta you want. 5139

This white cheddar is one of my absolute favorite cheeses! However I must say, I buy this only when it goes on sale! Gruyère would also be fantastic in this dish, but of course Gruyère is typically a fairly expensive cheese. Go with what you like and what works for your budget! You could even use Swiss cheese.

5143 Grating the cheese helps it melt faster and makes it much easier to work with. You won’t need the entire block. Which leaves you some extra white cheddar to use however you want to. The white cheddar is also fantastic with eggs!2015-04-29-5149 When serving, I like just a little more white cheddar sprinkled on top, and a little more freshly ground pepper. Perfect!2015-04-29--5157

Roasted Broccoli White Cheddar Pasta

Ingredients:                                                                                                                           2015-04-29-5153

1 bag (12 oz.) Broccoli Florets, or one head of broccoli washed & trimmed to equal 12 oz.

2 tablespoons olive oil

2 cloves garlic, chopped or minced

1/2 teaspoon kosher salt

Freshly ground peppercorns, about 1/4 teaspoon

16 ounces camapanelle, or pasta of your choice

1  cup whole milk + 1 tablespoon all-purpose flour

3/4 cup heavy cream

1 tablespoon Dijon mustard

4 ounces white cheddar cheese, grated

Kosher salt

Freshly ground black peppercorns, or black peppercorns


1. Preheat oven to 425 degrees F. Make sure the broccoli florets are cut into bite size pieces. In a large mix bowl, toss the broccoli with olive oil, garlic, kosher salt and pepper. Spread the broccoli on a cookie sheet, or in a 13 x 9-inch metal cake pan. Place in oven and roast just until the broccoli is tender, about 8 to 10 minutes. Remove from oven; let sit.

2. Bring a large saucepan of water to a boil over high heat. Add pasta and enough salt to season water. Cook until al dente following package instructions, and drain. Set pasta aside; keep warm.

3, In a small bowl whisk milk, flour and Dijon mustard, pour into large saucepan along with cream, grated Cheddar, and oven roasted broccoli. Stir over medium-low heat until the cheese melts and the mixture is nice and thick. Return pasta to saucepan, coat pasta with sauce. If sauce is too thick, add a splash or milk or cream, stir well. Season to your liking with kosher salt and freshly ground pepper. Enjoy!

Makes 6-8 servings, as a side dish

Recipe loosely adapted from this Food Network recipe.


Looking for another great side dish? How about my Garlic-Cheese Flatbread? This little number makes a great side, snack or even light lunch!


Related Posts: