This broccoli pasta is a creamy, comforting dish where tender broccoli florets are transformed into a rich, velvety sauce with olive oil, garlic, chili flakes, and parmesan cheese. Inspired by classic Southern Italian pasta dishes, this modern, plant-forward recipe comes together in under 30 minutes—making it perfect for busy weeknights.
Loved for its simplicity and bold flavor, this broccoli pasta has become a reader favorite and even went viral on TikTok thanks to its clever technique and minimal ingredients. Whether you use fresh or frozen broccoli and your favorite pasta shape, the result is always creamy, cozy, and satisfying.
Short, hollow pasta shapes like orecchiette, conchiglie, penne, or rigatoni work best because they hold onto the sauce beautifully. The broccoli is gently boiled, then simmered with garlic-infused olive oil and mashed into a rustic or silky sauce—your choice.
Finished with parmesan and fresh basil, this vegetarian pasta dish proves that simple ingredients can deliver big flavor.
Ingredients
- Short pasta (orecchiette, conchiglie, penne, or rigatoni)
- Broccoli florets (fresh or frozen)
- Extra-virgin olive oil
- Garlic, finely sliced or grated
- Red pepper flakes
- Salt and black pepper
- Grated parmesan cheese (plus shaved parmesan for serving)
- Fresh basil leaves
How to Make Broccoli Pasta
Bring a large pot of salted water to a boil and cook the broccoli florets until fork-tender. Remove the broccoli with a slotted spoon and set aside, keeping the water for the pasta.
In a large skillet, warm olive oil and gently sauté garlic with red pepper flakes until fragrant. Add the broccoli and a cup of the cooking water, then simmer until very soft. Mash the broccoli with a fork for a rustic texture or blend for a smooth sauce.
Cook the pasta in the same water until just shy of al dente. Add it directly to the broccoli sauce along with grated parmesan and a splash of reserved pasta water. Stir until creamy and well coated.
Serve hot with fresh basil and shaved parmesan on top.
Tips & Variations
- Cook broccoli and pasta in the same pot to save time and boost flavor
- Mash for a rustic sauce or blend for a silky finish
- Skip parmesan or use a plant-based alternative for a vegan version
- Use gluten-free pasta if needed
Creamy, comforting, and effortlessly elegant, this broccoli pasta is proof that weeknight dinners don’t have to be complicated to be delicious
Creamy Broccoli Pasta (20 Minutes)
Ingredients
- 1 lb (450 g) broccoli florets
- 12 oz (340 g) short pasta (orecchiette, penne, rigatoni, or fusilli)
- 3 tbsp extra-virgin olive oil
- 2 cloves garlic, thinly sliced or grated
- ¼ tsp red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Fresh basil leaves, for serving
- Pasta cooking water, as needed
Instructions
- Bring a large pot of well-salted water to a boil. Add broccoli and cook for 5 minutes, until fork-tender. Remove broccoli with a slotted spoon and set aside, keeping the water.
- In the same water, cook pasta according to package directions, stopping 2 minutes before al dente. Reserve 1 cup of pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 1 minute until fragrant.
- Add broccoli and 1 cup of reserved cooking water. Simmer for 8–10 minutes until very soft.
- Mash broccoli with a fork or blend with an immersion blender until creamy.
- Add pasta and Parmesan to the skillet. Toss to coat, adding more pasta water if needed for a creamy consistency.
- Season with salt and black pepper. Serve hot with fresh basil and extra Parmesan if desired.