The Kombuis
One Pot Broccoli Cheese Pesto Pasta
Pasta and broccoli boiled together, then stirred through with melty cheddar, basil pesto and a hit of hot sauce. Creamy, cheesy, ready in 30 minutes and genuinely easy enough for a weeknight when cooking is the last thing you feel like doing.
Another one for the no-fuss weeknight pile. This one's from American food blogger Tieghan Gerard of Half Baked Harvest, and it's basically a fancier stovetop mac and cheese. Good for nights when you want something quick and comforting and don't have the energy for anything more complicated.
Ingredients
- 450 g pasta
- 700 ml chopped broccoli
- 250 ml heavy cream or whole milk
- 500 ml shredded cheddar cheese
- 5 ml garlic powder
- 5 ml onion powder
- 5 ml paprika
- 30 ml hot sauce
- 45 ml basil pesto
- 80 ml grated parmesan cheese
- 80 ml fresh basil, chopped
- salt and black pepper to taste
Method
- Bring 1 litre of water to the boil in a large pot. Add 7.5 ml salt, the pasta and the broccoli.
- Cook, stirring occasionally, for 8 minutes. Do not drain the water.
- Stir in the cream or milk. Add the cheese, garlic powder, onion powder, paprika, hot sauce and pesto. Stir until melted and creamy.
- Remove from the heat. Stir in the parmesan and fresh basil. Season with salt and pepper.
- If the sauce feels too thick, add a splash more milk or water to thin it out.
- Divide between bowls and top with extra black pepper.
Notes
- Bring 1 litre of water to the boil. Add salt, pasta and broccoli.
- Cook, stirring occasionally, for 8 minutes. Do not drain.
- Stir in cream or milk, cheese, garlic powder, onion powder, paprika, hot sauce and pesto until melted and creamy.
- Remove from heat. Stir in parmesan and fresh basil. Season to taste.
- Thin with a splash of milk or water if too thick.
- Serve with a final crack of black pepper.
Go easy on the hot sauce at first. A couple of tablespoons can carry more kick than you'd expect, especially if you're cooking for kids.