Healthy Lunch Recipes Creamy Vegetarian Broccoli Cheddar Pasta
I’ve always believed a good lunch should feel like a hug in a bowl, and this creamy vegetarian broccoli cheddar pasta does exactly that. Think of it as the best broccoli cheddar soup recipe that decided to crash a pasta party. It’s rich, cheesy, and hearty, yet still light enough that you won’t need a nap afterward. For anyone hunting for vegetarian lunch recipes that double as comfort food, this one earns a permanent spot on the weekly rotation.
I like how the broccoli softens just enough to soak up that cheesy sauce, while the pasta keeps a little bite. Every forkful feels balanced, filling, and kind of addictive. Some days I wonder why I ever bothered with plain mac and cheese when broccoli pasta recipes like this exist. If you’re into vegetarian recipes lunch ideas that don’t skimp on flavor, you’ll love this.
What I enjoy most is how fast it comes together. From stovetop to table, you get creamy pasta recipes magic without standing over a pot all night. It’s one of those pasta broccoli recipes that works for meal prep but is also impressive enough to serve when friends drop by unexpectedly.
Servings: 4 servings
Ingredients
- 8 ounces penne pasta (or any short pasta)
- 4 cups broccoli florets, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup vegetable broth
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Red pepper flakes (optional, for a little kick)
Instructions
- Cook the pasta in salted boiling water until al dente. During the last 3 minutes, toss in the broccoli florets. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Whisk in the flour to make a roux and cook for about 1 minute.
- Slowly pour in the milk and vegetable broth, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5 minutes.
- Stir in the cheddar cheese and garlic powder until smooth and creamy.
- Add the cooked pasta and broccoli to the skillet, tossing everything together until coated in the cheesy sauce.
- Taste and season with salt, pepper, and red pepper flakes if you want a bit of heat. Serve hot.