Creamy Vegetarian Broccoli Pasta Shells
Creamy Vegetarian Broccoli Pasta Shells is a simple, comforting Italian-inspired pasta made with tender broccoli and pasta shells tossed in a creamy Parmesan sauce. The shells catch the sauce beautifully, while the broccoli adds color, texture, and plenty of flavor. It’s an easy meatless dinner that comes together quickly and is perfect for a weeknight meal.
Ingredients
- 4 cups washed and trimmed broccoli
- 1/2 lb. medium size shells
- 2 Tbsp. olive oil
- 4 Tbsp. butter
- 1 small shallot minced
- 2 Tbsp. flour
- 3 cups milk
- 1 cup chicken or vegetable stock
- 2 cups freshly grated sharp cheddar cheese
- 1 cup four cheese blend
- pinch of nutmeg
Instructions
- Start by cooking the broccoli in a large stock pot in salted water until soft, remove use a potato masher to mash the broccoli and set aside
- In the save water as you cooked the broccoli cook the pasta shells el dente
- While the pasta is cooking make the sauce. In a saute pan in the olive oil cook the shallots until soft and translucent. Add the butter once the butter is melted add the flour and cook for 1- 2 minutes.
- Then slowly pour in the milk and stock. Bring to a boil lower the heat and add the cheeses and nutmeg.
- Simmer the sauce until the cheese melts and the sauce thickens.
- Add in the broccoli and the el dente cooked pasta shells. Cook just for a few minutes just to combine the flavors and ingredients.
- ladle into pasta bowls top with additional grated parmesan cheese and freshly chopped Italian parsley.
Notes
Save some of the pasta water before draining. Adding a little to the sauce helps loosen the cream and Parmesan while creating a silky sauce that coats every shell. Add it gradually until the pasta reaches the consistency you like.
Chef's tip: Don't overcook the broccoli. You want it tender enough to blend into the creamy sauce but still have a little texture.