Broccoli Cheddar Pasta

Servings: 4

Ingredients

  • 3 cups dry medium pasta (rotini)
  • 4 cups broccoli florets, chopped 1 cup chicken broth
  • 1½ cups Lactantia 15% cooking cream
  • 2 tbsp cornstarch, plus 1 tsp
  • ½ tsp onion powder
  • ¼ tsp garlic salt
  • 1¼ cups Cracker Barrel shredded medium cheddar cheese
  • ½ cup Galbani shredded parmesan cheese
  • ½ cup cheese sauce
  • ¼ tsp salt
  • ¼ tsp pepper
Products Used:
Lactantia Cooking Cream 15%
Cracker Barrel Natural Cheddar Coloured Medium Cheese Shredded
Galbani Professionale Parmesan Cheese Shred

Directions

  1. Bring a large pot of salted water to a boil. Cook the pasta al dente according to package directions. Add the broccoli during the last 4 minutes of cooking.
  2. Drain well and do not rinse.
  3. In a large saucepan, combine the broth, cream, cornstarch, onion powder, and garlic salt. Bring to a simmer over medium heat, whisking often until the sauce boils and thickens.
  4. Once thickened, remove from heat and stir in all the cheese until melted and smooth.
  5. Toss the sauce with the drained pasta and broccoli. Adjust seasoning to taste and serve immediately.
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