Creamy broccoli and sweetcorn pasta in 30 minutes!
The perfect midweek creamy pasta dish, this recipe takes you from pan to plate in around 15 minutes, making it an ideal option for those evenings when time is short but you still want something warm, comforting, and full of flavour. It’s incredibly flexible too - you can use any pasta shapes you have in your cupboard, from spaghetti and penne to fusilli or farfalle, making it a great way to use up what you already have on hand.
The creamy sauce is simple yet satisfying, gently coating each piece of pasta to create a rich, comforting texture without the need for lots of ingredients or complicated steps. It strikes the perfect balance between indulgent and practical, making it ideal for everyday cooking. A touch of lemon zest adds a fresh, vibrant ‘zing’ that cuts through the creaminess and lifts the overall flavour of the dish, giving it a light, refreshing finish. If you prefer something more traditional, the lemon can easily be left out for a smoother, more mellow and classic creamy taste.
One of the standout features of this recipe is just how quick and convenient it is to prepare. With less than 30 minutes needed from start to finish and under 10 minutes of actual cooking time, it’s perfectly suited to busy schedules. Whether you’re putting together a speedy lunch before heading to work, cooking during a short break, or making a no-fuss dinner at the end of a long day, this dish fits effortlessly into your routine.
Whether you’re cooking for yourself, your family, or prepping a quick lunch to take to work, this creamy pasta dish is a reliable go-to - quick, affordable, and endlessly adaptable to suit your taste and what you have available.
Broccoli and sweetcorn pasta- ingredient list!
Dried penne pasta (300g/10½oz) or different noodle forms
One 350g/12oz broccoli head, sliced into tiny florets
200g/7oz of frozen sweet corn
200g tub full-fat cream cheese (often called soft cheese) 100g/7oz cheddar, shredded ground black pepper, ½ lemon, finely grated zest only.
Broccoli and sweetcorn pasta- step by step instruction guide!
Step 1
Half-fill a large saucepan with water, place it on the hob, and cover with a lid to help it come up to the boil more quickly. Once the water reaches a rolling boil, carefully stir in your chosen pasta, ensuring it is fully submerged. Allow the water to return to the boil, then place the lid back on slightly ajar, reduce the heat to a steady simmer, and cook for 10-12 minutes.
Step 2
During this time, stir the pasta occasionally to prevent it from sticking together or catching on the bottom of the pan. As it cooks, keep an eye on the texture - you’re aiming for pasta that is tender but still retains a slight ‘bite’ in the centre, often referred to as al dente. This gives the finished dish a better texture and prevents it from becoming too soft or mushy. If needed, you can test a piece a minute or two before the suggested cooking time ends to check if it’s done to your liking. Once cooked, the pasta should be soft enough to eat comfortably but still hold its shape well, making it perfect for absorbing the creamy sauce that will be added later.
Step 3
Meanwhile, prepare the vegetables by cutting the broccoli florets into smaller, evenly sized pieces - halves or quarters depending on how large they are. This helps them cook quickly and evenly, as well as making them easier to eat once mixed through the pasta. After the pasta has been cooking for around 8-10 minutes and is nearly tender, add the prepared broccoli along with the sweetcorn directly into the same saucepan. Give everything a gentle stir, then cover the pan again and allow it to return to the boil. Cook for a further 2-3 minutes, just until the broccoli is tender but still bright green, and the pasta has reached the perfect al dente texture.
Step 4
Before draining, carefully scoop out a couple of ladles of the starchy cooking water - about 150ml (¼ pint) - and set it aside in a bowl. This reserved water is useful later for loosening the sauce and helping it cling to the pasta, adding extra flavour and a silky texture. Once that’s done, drain the pasta and vegetables thoroughly in a colander, giving it a gentle shake to remove excess water, then return everything back to the warm saucepan, ready for the next step of the recipe.
Step 5
Pour the reserved cooking water over the drained pasta and vegetables while they are still hot in the pan. Add the soft cheese and finely grated lemon zest, then stir everything together thoroughly. The heat from the pasta will gently melt the cheese, while the starchy water helps create a smooth, creamy sauce that evenly coats each piece. Continue stirring until the sauce becomes silky and well combined, ensuring the broccoli and sweetcorn are evenly distributed throughout. Sprinkle in half of the grated cheddar and season generously with freshly ground black pepper to enhance the flavour.
Step 6
Place the pan over a low heat and gently toss everything together, allowing the cheddar to melt fully into the sauce and thicken it slightly. If the mixture seems a little too thick, add a small splash of the reserved cooking water to loosen it and bring it back to a creamy consistency. Once everything is heated through and well coated, remove from the heat and serve immediately. Finish by sprinkling the remaining cheddar over the top, letting it melt slightly into the warm pasta for an extra layer of richness and flavour.
Brocoli and sweetcorn pasta- recipe tips!
You can make your broccoli go even further by making use of the stalk as well as the florets. Simply trim off the tough outer layer if needed, then slice the stalk thinly so it cooks at the same rate as the rest of the vegetables. It has a slightly firmer texture but is just as nutritious and adds extra bulk to the dish without any additional cost or waste.
If you don’t have fresh broccoli to hand, frozen broccoli works just as well and can be added straight to the pan without defrosting, making it a convenient and budget-friendly alternative. You can also swap in other frozen vegetables depending on what you have available, such as peas, green beans, or mixed vegetables, making the recipe easy to adapt.