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Bring a large pot of salted water to a rolling boil. Add the 2 cups of short pasta and cook according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta cooking water. Drain the pasta and set aside.

While the pasta is cooking, heat the olive oil and butter in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and minced garlic. Sauté for 3-5 minutes, or until the onion is softened and translucent and the garlic is fragrant.

Add the 2 1/2 cups of chopped broccoli florets and pieces to the skillet with the sautéed aromatics. Cook for 3-4 minutes, stirring occasionally, until the broccoli starts to become tender-crisp.

Pour in the 1 cup of heavy cream. Stir in the 1/2 teaspoon of salt, 1/2 teaspoon of smoked paprika, and 1/2 teaspoon of black pepper. Bring the mixture to a gentle simmer.

Reduce the heat to low. Add the 1 cup of shredded mozzarella cheese and 1 cup of grated Parmesan cheese to the skillet. Stir continuously until both cheeses are completely melted and the sauce is smooth and creamy.

Stir in the 1/4 cup of reserved pasta water into the cheese sauce. This will help to thin the sauce slightly and make it extra silky.

Add the cooked and drained pasta to the skillet with the creamy broccoli cheese sauce. Toss everything together thoroughly until the pasta is evenly coated with the sauce.

Serve the cheesy broccoli pasta immediately, garnished with extra Parmesan cheese if desired.


Bring a large pot of salted water to a rolling boil. Add the 2 cups of short pasta and cook according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta cooking water. Drain the pasta and set aside.

While the pasta is cooking, heat the olive oil and butter in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and minced garlic. Sauté for 3-5 minutes, or until the onion is softened and translucent and the garlic is fragrant.

Add the 2 1/2 cups of chopped broccoli florets and pieces to the skillet with the sautéed aromatics. Cook for 3-4 minutes, stirring occasionally, until the broccoli starts to become tender-crisp.

Pour in the 1 cup of heavy cream. Stir in the 1/2 teaspoon of salt, 1/2 teaspoon of smoked paprika, and 1/2 teaspoon of black pepper. Bring the mixture to a gentle simmer.

Reduce the heat to low. Add the 1 cup of shredded mozzarella cheese and 1 cup of grated Parmesan cheese to the skillet. Stir continuously until both cheeses are completely melted and the sauce is smooth and creamy.

Stir in the 1/4 cup of reserved pasta water into the cheese sauce. This will help to thin the sauce slightly and make it extra silky.

Add the cooked and drained pasta to the skillet with the creamy broccoli cheese sauce. Toss everything together thoroughly until the pasta is evenly coated with the sauce.

Serve the cheesy broccoli pasta immediately, garnished with extra Parmesan cheese if desired.
