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One time when my kitchen was pretty bare except for broccoli and the basics, I whipped up this ultra-creamy pasta that’s now my comfort fix. The shells scoop up loads of sauce and the broccoli brings awesome crunch. When I want something filling and cozy and don’t want a lot of work, this is my trusty thirty-minute go-to.
Why You'll Love This
This dish brings cozy mac and cheese vibes with a hit of fresh broccoli. That dreamy garlic cream sauce comes together in a flash and hugs every bite. Keep it simple or pile on grilled chicken or shrimp—either way, it’s always a winner.
All You Need
- Parmesan Cheese: If you can, grate it yourself for the best hit of flavor.
- Heavy Cream: Making the sauce creamy and rich is the whole point.
- Salt and Black Pepper: Tweak as you cook for best flavor.
- Red Pepper Flakes: A tiny bit gently warms everything up.
- Italian Seasoning: This is my speedy trick for instant herby deliciousness.
- Garlic: Use fresh garlic. Skip the pre-chopped jars for way more flavor.
- Onion: Sweet yellow onions melt away in the sauce. So good.
- Butter: Use unsalted if you can, so it’s easier to control saltiness.
- Olive Oil: Adds great richness as the base.
- Broccoli: Fresh is best, but frozen works great if that’s what you’ve got.
- Mini Shells: These catch all the sauce but swap in any small pasta you like.
Easy Steps
- Step 5: Mix Everything and Finish
- Toss the shells back in, stir everything together, and let it warm through. Taste it, maybe add a bit more cheese, and dig in while it’s hot.
- Step 4: Whip Up the Sauce
- Now add pasta water and cream, let it simmer until it thickens up. Stir in the Parmesan until you get a silky smooth sauce.
- Step 3: Add Your Broccoli
- Broccoli florets plus seasonings go in next. Let them get nice and bright and just soft enough (about five minutes).
- Step 2: Power Up Flavor
- Sizzle olive oil and butter in your biggest skillet. Add onion and cook until it’s soft. Pop in the garlic right at the end so it doesn’t burn.
- Step 1: Pasta First
- Boil water as salty as the ocean. Cook shells so they’re just tender, save a little cooking water when draining them.
Stay Fresh
- Ditch the Freezer: Trust me, creamy sauces get weird if you try to freeze them.
- Reheating: Stir in some milk when you warm it up—the sauce will be good as new.
- Stash Leftovers: Stick it in an airtight container and you’re good for up to five days in the fridge.
Switch Things Up
- Go Dairy Free: Swap in coconut cream and some nutritional yeast and it totally works.
- Change the Cheese: Pecorino is awesome here if you want a sharper flavor hit.
- Crank the Heat: More red pepper flakes or a bit of chili oil if you’re in the mood.
- Add More Veggies: I like to toss in cherry tomatoes or mushrooms sometimes.
- Boost with Protein: Toss on shrimp or grilled chicken to make it extra filling.
Winning Tricks
- Go for Real Ingredients: Fresh Parm and crisp broccoli really do make every bite better.
- Get Saucy: Use that saved pasta water to make your sauce silky every time.
- Blink and Garlic’s Done: Garlic cooks super fast. Like, just half a minute and you’re good.
- Pasta Watch: Leave it firm—it’ll get softer once tossed in sauce.
- Salt Like a Pro: Don’t skimp on the pasta water salt. It helps the flavor shine through.
Tastier Pairings
Pair this with a slice or two of warm garlic bread to scoop up any leftover sauce. I usually mix up a quick green salad too, keeps it feeling light. Pour yourself a glass of chilled white wine, and suddenly this easy weeknight meal feels kinda special.
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Frequently Asked Questions
- → Why add salt to pasta water?
- Salt brings out the pasta's natural taste during cooking. A small handful of salt in boiling water makes a big flavor difference.
- → How do I check if pasta is done?
- Cook it so it’s firm but tender, which is called al dente. Overcooking can make your pasta soggy after tossing it in the sauce.
- → Can I prepare this in advance?
- Yes, it stays good refrigerated up to five days in a sealed container. Add milk or water when reheating to refresh the sauce.
- → How do I keep garlic from burning?
- Sauté minced garlic briefly—about half a minute. Burned garlic has a bitter flavor that can overwhelm the dish.
- → Could I swap out the pasta type?
- Sure, go for small shapes like orecchiette, penne, or even bow ties if you don’t have mini shells.