Spicy Broccoli Cheddar Pasta with Crispy Onions

This dish is a spicy mash-up of two comfort food classics: broccoli cheddar soup and mac ‘n’ cheese. The result? Twice the deliciousness! After sautéing broccoli and jalapeño, you’ll whip up a creamy, cheesy sauce packed with cheddar and sour cream. Just stir in curly cavatappi pasta, top with crispy fried onions and scallion greens and dig in!

Ready in just 20 minutes, this recipe is perfect for busy nights when you need a tasty, stress-free meal. The jalapeño adds a gentle heat that pairs beautifully with the rich cheddar sauce, while the crispy onions provide a satisfying crunch.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Fusilli PastaView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. Finely dice jalapeño, removing ribs and seeds for less heat.
2. Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
3. While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add broccoli, scallion whites, a pinch of salt, pepper and as much jalapeño as you like. Cook, stirring occasionally, until browned and tender, 4-6 minutes. Reduce heat to low; stir in white cheddar, cheddar, cream cheese, sour cream, Vidalia onion paste, garlic powder, half the Tuscan Heat Spice and ½ cup reserved pasta cooking water (all the Tuscan Heat Spice and ¾ cup pasta water for 4 servings). Cook, stirring constantly, until sauce is smooth and slightly thickened, 1-2 minutes. Turn off heat. TIP: If pasta is not done cooking, ladle pasta cooking water directly from pot. Keep broccoli and sauce covered off heat until pasta is finished cooking.
4. Stir drained cavatappi into pan with sauce until thoroughly coated. Taste and season with salt and pepper if desired. TIP: If pasta seems dry, stir in splashes of reserved pasta cooking water as needed. Divide pasta between bowls; top with scallion greens and crispy fried onions. Serve.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

Yes, regular cavatappi or fusilli works perfectly. Adjust cooking time according to package directions.

How can I make this dish vegetarian?

It is already vegetarian! All ingredients are plant-based except dairy. For a vegan version, use dairy-free cheese and sour cream substitutes.

Can I prepare this dish ahead of time?

The pasta is best served fresh, but you can prep the broccoli and jalapeño in advance. Reheat gently with a splash of water or milk to restore creaminess.