One-Pot Cheesy Vegetable Pasta with Broccoli, Peas and Sweetcorn
Kid-friendly creamy pasta in a single pan
One-Pot Cheesy Vegetable Pasta with Broccoli, Peas and Sweetcorn
Creamy one-pot pasta packed with broccoli, peas and sweetcorn, finished with melted cheddar - a kid-friendly, nutritionally balanced meal in just 20 minutes.
Nutrition per serving
Nutritionist’s Note
I love this dish because it delivers a good balance of protein from cheddar and fibre from the vegetables, supporting steady energy for growing children. The combination of broccoli, peas and sweetcorn provides vitamin C and folate, while the whole-grain pasta adds complex carbs for lasting fullness. I often recommend it to families looking for a quick, calcium-rich dinner that also promotes gut health.
Ingredients
- 250 g penne pasta
- 1 tbsp (15 g) butter
- 1 tbsp (8 g) plain flour
- 300 ml semi-skimmed milk
- 150 ml vegetable stock
- 100 g cheddar cheese, grated
- 150 g broccoli florets
- 100 g frozen peas
- 100 g frozen sweetcorn
- 1 tsp (5 g) dried mixed herbs
- ½ tsp (2.5 g) salt
- ¼ tsp (1 g) black pepper
- 1 tbsp (15 ml) olive oil
- 1 clove garlic, minced
Method
- Heat butter and olive oil in a large pot over medium heat, melt the butter and sauté the minced garlic for about one minute until fragrant.
- Sprinkle the flour over the melted butter, stir continuously to form a smooth roux and cook for 30 seconds to remove the raw flour taste.
- Gradually whisk in the milk and vegetable stock, bringing the mixture to a gentle simmer while stirring to prevent lumps.
- Add the pasta, broccoli florets, frozen peas, sweetcorn, dried herbs, salt and pepper; stir to distribute evenly.
- Cover the pot and simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente and the vegetables are tender; add a splash of water if the sauce looks dry.
- Remove the pot from the heat and stir in the grated cheddar until it melts into a creamy sauce.
- Taste and adjust seasoning if needed, then serve immediately while hot.
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Storage
Allow the pasta to cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk to restore creaminess, or microwave in short bursts, stirring halfway. Freezing is not recommended as the cheese texture may become grainy.
Tips
- For extra protein, stir in a tablespoon of hemp seeds just before serving
- Use whole-grain penne for added fibre and a nuttier flavour
- If you prefer a thinner sauce, add a splash more milk during the simmering stage
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