Broccoli Cheddar Pastina with Garlic Herb Goldfish
This Broccoli Cheddar Pastina is exactly the kind of cozy little dinner I want on a busy weeknight, made extra fun with buttery, garlicky Goldfish crackers piled on top. The pastina cooks right in the broth with finely grated broccoli stems and tiny florets, then gets finished with an egg yolk and sharp white cheddar for the creamiest texture.
It’s super toddler-friendly and easy to customize with whatever small pasta or melty cheese you already have on hand. Plus, the broccoli blends right into the cheesy pasta, making it a very easy way to get some extra veggies into dinner.
The garlic herb Goldfish really make it. They get tossed with melted butter and seasonings, then baked until toasty and extra golden for the perfect little crunch against the creamy pastina underneath. I actually could not stop eating them.
Why You’ll Love this Recipe:
- Super toddler-friendly: The instantly recognizable Goldfish on top make this one an easy sell for little ones (but just as delicious for adults).
- Quick enough for a weeknight: The whole thing comes together pretty quickly in one pan while the Goldfish toast in the oven.
- Easy to customize: Any tiny pasta shape will work here, and you can swap the cheddar for another melty cheese your family loves.
- Sneaks in some broccoli: Finely grated broccoli stems and tiny chopped florets blend right into the cheesy pastina, so you get plenty of veggie in every bite.
Prep for Broccoli Cheddar Pastina with Garlic Herb Goldfish:
- Rinse the broccoli and separate the florets from the stems. Finely grate the stems, then chop the florets as finely as possible.
- Finely dice the onion and mince the garlic.
- Chop the chives for garnish.
- Separate the egg yolk from the white, discarding the white or reserving it for another recipe.
- Grate the cheese.
- Melt the butter for the Goldfish just before you’re ready to toss everything together.
How to Make Broccoli Cheddar Pastina with Garlic Herb Goldfish:
Step One:
Preheat the oven to 275°F. Add the Goldfish to a mixing bowl, pour over the melted butter, and sprinkle with the celery salt, garlic powder, Italian seasoning, and black pepper. Toss well to coat, then spread onto a baking sheet. Bake for 15-20 minutes, until warm and lightly golden. Remove from the oven and set aside.
Step Two:
While the Goldfish bake, heat the olive oil and butter in a large pan over medium heat. Add the onion and cook for 3-4 minutes, until softened and translucent. Stir in the grated broccoli stems and cook for another 2-3 minutes. Add the garlic and cook for 1 minute, just until fragrant.
Step Three:
Add the dry pastina and cook for 2-3 minutes, stirring frequently, until lightly toasted.
Step Four:
Pour in the chicken stock and stir in the finely chopped broccoli florets. Bring to a gentle bubble, then reduce the heat to a simmer. Cook, stirring frequently like a risotto, until the stock is mostly absorbed and the pastina is tender. Add another splash of stock as needed if the pastina needs more time to cook.
Step Five:
Remove the pan from the heat. Stir in the egg yolk until well combined, then add the grated cheddar and stir until melted and creamy.
Step Six:
Serve the pastina into bowls and top with the garlic herb Goldfish, fresh chives, and a drizzle of olive oil!
Substitutions:
Pasta: I actually used stelline here, which are slightly larger stars than traditional pastina. Any small pasta like orzo or acini di pepe will work here.
Broccoli: Cauliflower would work well here too and is a great way to sneak in some hidden veggies.
Yellow onion: Can be swapped for two shallots if needed.
Chicken stock: Any kind of broth will work—chicken, veggie, even beef broth.
Egg yolk: This adds extra creaminess to the pastina, but you can leave it out if you prefer.
Sharp white cheddar: Any cheese that melts well will work. Try classic cheddar, Colby Jack, gouda, or mozzarella.
Goldfish: Don’t skip the crunchy garnish. Any cheddar crackers will work here, or you could swap for oyster crackers.
Goldfish seasonings: I used a mix of celery salt, garlic powder, Italian seasoning, and black pepper. Feel free to adjust this to your taste preferences!
How to Store Leftovers:
Store the pastina in an airtight container in the fridge for up to 3-4 days. Keep the garlic herb Goldfish in a separate airtight container in the fridge so they don’t get soggy from the pastina.
When reheating, add a splash of chicken stock or water to loosen the pastina back up, since it will thicken as it sits. You can pop the Goldfish back into a 275°F oven for a few minutes to crisp them up before serving.
I think i truly found the ultimate toddler-friendly recipe. Tag me on social if you try it out, @britacooks! xx
Broccoli Cheddar Pastina with Garlic Herb Goldfish
Ingredients
Broccoli Cheddar Pastina
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion finely chopped
- ½ cup broccoli stems finely grated
- 2 cups broccoli florets finely chopped
- 4 cloves garlic minced
- 1 cup pastina
- 3 cups chicken stock plus more if needed
- 1 egg yolk
- 1 cup sharp white cheddar grated
- Garnish: fresh chives and a drizzle of olive oil
Garlic Herb Goldfish Crackers
- 1½ cups goldfish
- 2 tbsp unsalted butter melted
- ¼ tsp celery salt
- ½ tsp garlic powder
- ½ tsp italian seasoning
- Few cracks of black pepper
Instructions
- Preheat the oven to 275°F. Add the Goldfish to a mixing bowl, pour over the melted butter, and sprinkle with the celery salt, garlic powder, Italian seasoning, and black pepper. Toss well to coat, then spread onto a baking sheet. Bake for 15-20 minutes, until warm and lightly golden. Remove from the oven and set aside.
- While the Goldfish bake, heat the olive oil and butter in a large pan over medium heat. Add the onion and cook for 3-4 minutes, until softened and translucent. Stir in the grated broccoli stems and cook for another 2-3 minutes. Add the garlic and cook for 1 minute, just until fragrant.
- Add the dry pastina and cook for 2-3 minutes, stirring frequently, until lightly toasted.
- Pour in the chicken stock and stir in the finely chopped broccoli florets. Bring to a gentle bubble, then reduce the heat to a simmer. Cook, stirring frequently like a risotto, until the stock is mostly absorbed and the pastina is tender. Add another splash of stock as needed if the pastina needs more time to cook.
- Remove the pan from the heat. Stir in the egg yolk until well combined, then add the grated cheddar and stir until melted and creamy.
- Serve the pastina into bowls and top with the garlic herb Goldfish, fresh chives, and a drizzle of olive oil!
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