Spaghetti with Broccoli and Cheese Sauce

Name: Spaghetti with Broccoli and Cheese Sauce
Prep time: 10 min
Cook time: 25 min
Yield: 1 servings
Cuisine: Spanish
Ingredients: 100g protein spaghetti; 4 light cheese portions with blue cheese; 4 tbsp 0% fat whipped fresh cheese (queso fresco batido); 1/2 head of broccoli; 1 garlic clove; Onion powder; Black pepper; Pink Himalayan salt; Extra virgin olive oil (optional)

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Today I'm making spaghetti with broccoli and cheese sauce, a simple way to enjoy pasta with a completely different kind of sauce. This pasta dish uses whipped fresh cheese (queso fresco batido) blended with grated broccoli and the bold kick of blue cheese portions. I love grating the broccoli finely so it distributes evenly and melts right into the sauce, coating every strand of spaghetti.

If you're looking for a quick weeknight pasta with broccoli and cheese, this recipe comes together in just 35 minutes and is portioned for one person. I use high-protein spaghetti and round out the sauce with garlic, onion powder, and black pepper: just a handful of simple ingredients to complement the flavor of the cheese without overpowering it.

For a tasty twist, check out my Macaroni with Broccoli and Cheese and my Whole Wheat Fusilli with Cheese Cream, two delicious alternatives if you love cheesy pasta sauces.

Prep: 10 minCook: 25 minServes: 1

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Ingredients

Here are the ingredients you need for this recipe

100g protein spaghetti
4 light cheese portions with blue cheese
4 tbsp 0% fat whipped fresh cheese (queso fresco batido)
1/2 head of broccoli
1 garlic clove
Onion powder
Black pepper
Pink Himalayan salt
Extra virgin olive oil (optional)

Step by step

Method

1Bring a pot of salted water to a boil, drop in the spaghetti, and cook for 10 minutes until al dente.
2Once cooked, drain the pasta and rinse briefly with cold water.
3Reserve a little bit of the cooking water to use later.
4Wash the broccoli and grate it using the large holes of a box grater, then set aside.
5In a frying pan, heat a tiny drop of olive oil and add the finely minced garlic.
6Once the garlic starts to turn golden, add the whipped fresh cheese and the cheese portions.
7Cook over medium heat.
8The whipped fresh cheese will split slightly at first while the cheese portions melt.
9Keep stirring continuously with a wooden spoon.
10Once the excess liquid from the cheese reduces and the sauce thickens up, season to taste with onion powder, salt, and black pepper.
11Next, add the spaghetti and toss well until completely coated in the creamy cheese sauce.
12Once combined, stir in the grated broccoli and a ladleful of the reserved pasta cooking water.
13Toss everything together well and let it simmer until the water has fully evaporated, the ingredients are beautifully integrated, and the spaghetti turns rich and creamy.
14Done! Our SPAGHETTI WITH BROCCOLI AND CHEESE SAUCE is ready to enjoy.

Frequently asked questions

How do I keep the whipped fresh cheese sauce from curdling?

Add the whipped fresh cheese over low heat or with the pan taken off the heat entirely, stirring constantly without letting it come to a hard boil. If the sauce gets too thick, simply loosen it with a splash of the pasta cooking water.

Can I replace the blue cheese portions?

Yes, you can use mild cream cheese wedges or portions in the same amount if you're not a fan of blue cheese. The sauce will have a gentler flavor, so make sure to taste before adjusting the salt.

How long does this broccoli spaghetti keep in the fridge?

Store it in an airtight container in the fridge within two hours of cooking, and enjoy within two days. Reheat gently on the stove with a splash of water, stirring until piping hot throughout.