A recipe from our kitchen

Broccoli & cheddar pasta

A simple bowl of penne, tender broccoli and cheddar, brought together with a little pasta water.

AI-generated serving suggestion

Everything you need

Ingredients

Cooking for

Cooking for 2 people

Ingredients for 2 people. Tick them off as you prepare.

200 gDried penne pastaDry weight before cooking; use plain dried penne, not fresh pasta or a ready meal.
300 gFresh broccoliUse plain fresh broccoli. The recipe quantity includes the usable stalk and florets.
60 gCheddar cheese
1Garlic cloves
1 tbspOlive oil

Start your shopping list with these portions, then add any other meals you’d like.

Good food, gently done

Bring a large pan of water to the boil. Wash the broccoli, cut the florets into small pieces and thinly slice the tender part of the stalk. Peel and finely chop the garlic, then grate the cheddar.
Add the penne to the boiling water and cook for the time on its pack. Add the broccoli for the final 4–5 minutes, cooking until the pasta and broccoli are tender.
Meanwhile, warm the olive oil in a large frying pan over a low heat. Add the garlic and stir for 1–2 minutes without letting it brown.
Reserve a mug of the pasta water, then drain the pasta and broccoli. Add both to the frying pan with a splash of the reserved water.
Take the pan off the heat and stir in the grated cheddar, adding a little more pasta water until the cheese coats the pasta. Season with the salt and pepper and serve straight away.