Creamy Cheese and Broccoli Rotini (stove-top)

P1030373Have you noticed that I have a lot of recipes that include the word “creamy” in the title? I guess I’m not very creative when it comes to descriptive names. But it just goes to show that creamy dishes are definite favorites in our household. And if it ain’t broke- don’t fix it!

But really, this one is a winner- we all like it a lot. I love that it is quick and easy to throw together- no baking required. It’s all done on the stove-top (with just a few seconds under the broiler). This is also one of my favorite meatless dishes. I like to try to do at least one meatless dish each week to help the ‘ol wallet out.

So, what is it? It is whole wheat rotini, along with broccoli and cauliflour, coated in a creamy garlic white sauce- similar to alfredo. (but alfredo generally uses parmesan cheese in the sauce).  Then topped with a generous amount of mozzarella cheese. 


  • 8-10 oz. whole wheat rotini (or pasta of choice)
  • 1 package. frozen small broccoli florets (or use fresh when it is in season!)
  • 1 package frozen cauliflour
  • 1/4 cup butter
  • 3 cloves garlic
  • 1 tsp. salt
  • 1/4 cup flour
  • 3 cups milk (I suggest whole or at least 2%)
  • 8 oz. freshly grated mozzarella cheese

Cook pasta according to package instructions.


Drain, and set aside

Cook the broccoli and cauliflour. I usually place them in a pot and cover with a little water. Bring to a boil, and allow to cook for 2 or 3 minutes.


Drain and run cold water over the veggies to stop the cooking process. Set aside. (you want to have about 4 cups of cooked veggies)

In a shallow saute pan or saucepan, melt the butter. Add the minced-up garlic and allow to cook on medium heat for several minutes. Be sure to stir it frequently so the garlic does not burn!

Add the salt and flour and mix it up well so that the flour is fully incorporated.


 Add the milk and stir, using a whisk to help break up the flour mixture.


When it has begun to thicken- go ahead and add the remaining 1/2 cup of milk, and allow to thicken again. Sprinkle with a little more salt and some pepper. (to your taste)

Add in the pasta and veggies.


Allow all of this to heat through. Finally, top everything with the mozzarella cheese.

Turn the broiler on your oven to high. The oven rack should be on the next to highest position. Slide the saute pan onto the rack and leave the oven door cracked open. Keep an eye on it, because you only want the pasta to stay under the broiler until the cheese begins to brown on top. This will happen very quickly!


Remove from the broiler and it is ready!





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One thought on “Creamy Cheese and Broccoli Rotini (stove-top)

  1. Shemika Smith September 10, 2013 at 10:16 pm Reply

    Omg… DELICIOUS This was wonderfully crafted and tasted like home 🙂

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