This creamy broccoli pasta is a delightful Italian-inspired dish that combines tender broccoli florets, olive oil, garlic, chili, Parmesan, and fresh basil to create a comforting, savory sauce. Ready in under 30 minutes, it’s perfect for a quick family lunch or dinner. The simplicity and richness of this recipe have made it a viral favorite on social media, and it’s easy to see why!
What is Broccoli Pasta?
This recipe takes inspiration from classic Italian dishes like orecchiette with broccoli rabe, but adds a creamy twist. The pasta is coated in a velvety sauce made from mashed broccoli, garlic, and olive oil. Whether you use fresh or frozen broccoli and your favorite Italian pasta, this dish delivers a comforting, nutritious meal that’s full of flavor.
Ingredients for Broccoli Pasta
- Pasta: Short, hollow pasta like conchiglie, orecchiette, rigatoni, penne, or fusilli works best, as it holds the creamy sauce.
- Broccoli: Fresh or frozen florets.
- Olive Oil: Extra virgin olive oil adds richness to the sauce.
- Garlic: Fresh garlic is key to enhancing the broccoli’s flavor.
- Red Pepper Flakes: A pinch adds a subtle spice, but feel free to adjust to your taste.
- Salt & Pepper: To season the water and sauce.
- Parmesan Cheese: Grated Parmesan is added to the sauce, with shaved Parmesan for garnishing.
- Basil: Fresh basil leaves add a fragrant touch when garnishing.
How to Make Broccoli Pasta
- Boil the Broccoli: Cut broccoli into small florets and boil in salted water for 5 minutes until tender.
- Make the Creamy Sauce: In a skillet, heat olive oil and sauté garlic with red pepper flakes for 1 minute. Add the boiled broccoli (don’t discard the cooking water) and one cup of the cooking water. Simmer until the broccoli is very tender, then mash or blend until creamy.
- Cook the Pasta: In the same water used to cook the broccoli, cook pasta according to package instructions (minus 2 minutes). Reserve one cup of cooking water.
- Combine the Pasta and Sauce: Drain the pasta and add it to the creamy broccoli sauce. Stir in Parmesan cheese, adding reserved pasta water as needed to make the sauce smooth and creamy.
- Serve: Garnish with fresh basil and shaved Parmesan for a flavorful finish.
Storage and Tips
- Refrigerate: Let the pasta cool before transferring it to an airtight container. It will keep in the fridge for up to 1 day.
- Reheat: Reheat in the microwave with a splash of water, or on the stovetop with a drizzle of olive oil.
Similar Recipes
Looking for more pasta inspiration? Try these recipes:
- Lentil Bolognese with fettuccine
- Mushroom Ragu
- Pasta alla Norma
- Lemon Pasta
- Kale Pasta
This broccoli pasta is a great addition to your pasta repertoire and is sure to be loved by everyone at the table. Enjoy!
Ingredients
- 1 pound broccoli (fresh or frozen), cut into small florets
- 12 ounces pasta (conchiglie, orecchiette, rigatoni, penne, rotini, or fusilli)
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, thinly sliced, grated, or pressed
- ¼ teaspoon red pepper flakes (or thinly sliced red chili; adjust to taste)
- ½ cup grated Parmesan cheese, plus shaved Parmesan for garnishing
- 1 handful fresh basil leaves
Instructions
- Boil the Broccoli:
- Bring 1 gallon (3½ liters) of water to a boil, adding 1 tablespoon of sea salt.
- Add broccoli florets and cook for 5 minutes or until fork-tender.
- Set aside 1 cup of cooking water and drain the rest.
- Make the Sauce:
- Heat 3 tablespoons of olive oil in a large skillet over medium heat.
- Add 2 cloves of garlic and ¼ teaspoon red pepper flakes. Sauté for 1 minute until fragrant.
- Add the cooked broccoli to the skillet (don’t discard the cooking water). Pour in 1 cup of the broccoli water and simmer for 10 minutes or until the broccoli is very tender.
- Mash the broccoli with a fork or blend with an immersion blender to create a creamy sauce.
- Cook the Pasta:
- In the same water you used for broccoli, cook 12 ounces of pasta according to package instructions, minus 2 minutes.
- Reserve 1 cup of pasta cooking water before draining.
- Combine:
- Drain the pasta and add it to the creamy broccoli sauce.
- Stir in ½ cup grated Parmesan and cook for another minute, adding reserved pasta water to achieve a creamy consistency.
- Serve:
- Serve the pasta garnished with fresh basil leaves and shaved Parmesan.