Cheesy seashell pasta with peas and broccoli – the perfect, comforting, creamy and cheesy pasta dish to serve on chilly days. Don’t skip the peas and broccoli as they add a burst of flavor and nutrition!
About this Recipe
I love wandering through the aisles in supermarkets and getting inspired. One day during one of my strolls I spotted conchiglie pasta (or seashell pasta) and my immediate thought was to pair it with cheese. It’s always very important to me to add some nutritional ingredients to my recipes so I decided to add peas and broccoli.
The outcome of this dish was truly amazing. Not only was it simple to make but it was a hit too. The seashell pasta and broccoli soaked up all the cheesy sauce and the peas added an extra burst of flavor.
This recipe is a great option for families and it is also vegetarian. Feel free to alter the amount of cheese depending on your personal taste and health goals.
How to Make Cheesy Seashell Pasta with Peas and Broccoli
- Bring salted water to a boil, cook 400 g of conchiglie for 10-15 minutes and reserve some of the pasta water.
- Get started on your sauce while the conchiglie is cooking. Melt 65 g of unsalted butter in a saucepan on a low heat. Once the butter has melted add 80 g of flour and stir well until well combined. Remove the saucepan from the heat, add 650 ml of milk gradually and stir well.
- Return the saucepan to a medium/high heat and bring to a boil. When the sauce begins to bubble season the sauce with salt, pepper, 1/4-1/2 tsp of garlic powder and 1/4-1/2 tsp of onion powder. Then, lower the heat and cook for 10 minutes.
- After 10 minutes turn off the heat, add 300 g of hard cheese (grated), 1 handful of peas and 1/2 broccoli (add peas and broccoli at the previous step if you prefer them softer). Then, adjust the seasoning if necessary.
- Finally, add conchiglie to the cheesy sauce, stir well and get ready to serve.
How to Store Cheesy Seashell Pasta with Peas and Broccoli
This dish can be refrigerated for 2-3 days.
Related Posts
How to Make Cheesy Vegetable Seashell Pasta
Ingredients
- 400 g conchiglie
- 65 g of unsalted butter
- 80 g plain flour
- 650 ml milk
- 1/2 broccoli (chopped)
- 1 handful of peas
- 300 g hard cheese (grated)
- 1/4-1/2 tsp garlic powder
- 1/4-1/2 tsp onion powder
- Salt to taste
- Pepper to taste
- Parsley to garnish
Instructions
- Bring salted water to a boil, cook conchiglie for 10-15 minutes and reserve some of the pasta water.
- Get started on your sauce while the conchiglie is cooking. Melt butter in a saucepan on a low heat. Once the butter has melted add flour and stir well until well combined. Remove the saucepan from the heat, add milk gradually and stir well.
- Return the saucepan to a medium/high heat and bring to a boil. When the sauce begins to bubble season the sauce with salt, pepper, garlic powder and onion powder. Then, lower the heat and cook for 10 minutes.
- After 10 minutes turn off the heat, add cheese, peas and broccoli (add peas and broccoli at the previous step if you prefer them softer). Then, adjust the seasoning if necessary.
- Finally, add conchiglie to the cheesy sauce, stir well and get ready to serve.
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