Friday, October 28, 2011

White Cheddar Pasta & Broccoli

Sometimes I just want quick pasta & cheese. And this was one of those sometimes. Add a little green friendliness in the form of broccoli & I'm truly happy. Cavatappi, or "Corkscrew" is one of those great pasta shapes that I love to use for "no~name" pasta meals. It is fun, has a great texture & holds well if baked (although this meal was a no~bake). Enjoy! 
<3 Lishie

White Cheddar Pasta
adapted from Homemade by Holman
  • 1 pound cavatappi
  • 2 TBSp butter
  • 2 TBSp flour
  • 1 clove garlic, minced
  • 1 small onion, finely diced
  • 1/4 cup dry white wine
  • 1 TBSp Dijon mustard
  • 8 oz sharp white cheddar cheese, grated
  • 2 cups milk
  • 1 TBSp fresh thyme
  • 1 T fresh oregano
  • 1-2 cups Broccoli, finely chopped (can be uncooked or steamed first)
  • Parmesan cheese to taste
Cook pasta al dente, according to directions. Meanwhile, melt butter in a large skillet over medium heat. Add flour and whisk to combine. Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese and stir to melt. Add broccoli and pasta and toss to incorporate sauce. Mix in parmesan cheese.


  1. Lish, Love this pasta idea with White Cheddar and broccoli! You have great food ideas which are tasty, not intimtdating.