This Creamy Seashell Pasta with Peas and Broccoli is the perfect comforting, creamy, and cheesy pasta dish for chilly days and is ready in 30 minutes. Serve it for dinner with garlic or focaccia bread.
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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 added peas and broccoli.
This dish's outcome 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.
If you like this recipe, you will enjoy my Vegetarian Pesto Pasta Recipe, Beetroot Pesto Spaghetti Recipe, Chicken and Avocado Pasta Meal Prep and Creamy Avocado Pasta Salad.
Why You Should Try This Recipe
- It is creamy, comforting and delicious.
- It can be doubled to feed even more people.
- This pasta is an easy weeknight dinner option.
- It's ready in less than 30 minutes!
Tips and Substitutions
- Cheese: This recipe is an excellent option for families and is also vegetarian. You can alter the amount of cheese depending on your taste and health goals.
- Pasta: This seashell pasta works well with creamy sauce, peas, and broccoli; however, you can swap it for penne, fusilli, or spaghetti.
- Broccoli: If you are not a fan of broccoli, swap it with chopped asparagus.
Recipe FAQs
This dish can be refrigerated for 2-3 days.
More Tasty Pasta Recipes
Creamy Seashell Pasta with Peas and Broccoli
Equipment
- Saucepan
- chopping board
- Chefs knife
Ingredients
- 400 g conchiglie pasta
- 65 g of unsalted butter
- 80 g plain flour
- 650 ml milk
- 1 cup broccoli (chopped)
- 1 cup of peas
- 300 g cheddar (grated)
- ½ teaspoon garlic powder
- ½ 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.
Notes
- Pasta: While this recipe specifically calls for conchiglie (seashell pasta), feel free to use any pasta of your liking. Alternatives like tagliatelle, penne, rigatoni, or even fusilli work well.
- Cook: Be mindful not to overcook the pasta. Overcooked pasta can become soft and soggy. Follow the package instructions for the ideal cooking time.
- Seasoning: Get creative with your seasonings! Add or omit any herbs, spices, or flavorings according to your taste. Basil, oregano, red pepper flakes, or a dash of lemon zest can enhance the dish.
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