Creamy broccoli pasta is easy to make and tastes great. It combines pasta and broccoli in a smooth, cheesy sauce. You can have this meal ready in about 30 minutes, making it perfect for a quick and tasty dinner.
Why You’ll Love This Creamy Broccoli Pasta
This recipe strikes a perfect balance between creamy indulgence and fresh, green goodness. The broccoli adds a bright, slightly crunchy contrast to the smooth sauce, while the parmesan cheese brings just the right amount of savory depth. You’ll find it comforting but not heavy, and it’s easy to customize if you want to add your own touch. Plus, it’s a great way to sneak some veggies into your dinner without much effort.
Ingredients for Creamy Broccoli Pasta
Here’s what you’ll need to make this delicious pasta:
- 8 ounces uncooked pasta (penne works great)
- 3 heaping cups broccoli florets, cut small
- 2 tablespoons butter
- 1/2 tablespoon flour
- 1-2 cloves garlic, minced
- 1/4 cup chicken or vegetable broth
- 2 teaspoons lemon juice
- 1/4 teaspoon Italian seasoning
- 1 cup heavy or whipping cream
- 1/3 cup freshly grated parmesan cheese
- Salt and pepper to taste
How to Make Creamy Broccoli Pasta
Start by boiling a large pot of salted water. Cook the pasta until it’s just about al dente, usually a couple of minutes less than the package suggests. When there are 2 to 3 minutes left on the pasta, add the broccoli florets directly to the boiling water. This way, the broccoli cooks just right—soft but still with a little bite.
While the pasta and broccoli cook, melt the butter in a skillet over medium-high heat. Once melted, whisk in the flour and cook it for about 1 to 2 minutes to make a roux, which will thicken the sauce. Add minced garlic, broth, lemon juice, and Italian seasoning to the skillet and let the mixture bubble gently for a minute. This builds layers of flavor.
Next, whisk in the heavy cream and let it simmer until it thickens to your liking. Once thickened, stir in the parmesan cheese and remove the skillet from heat. The cheese melts into the sauce, giving it a rich and creamy texture.
Drain the pasta and broccoli, reserving a splash of the pasta water in case your sauce needs loosening. Add the pasta and broccoli to the skillet, tossing gently to coat everything evenly. If the sauce is too thick, stir in a little pasta water to get the perfect consistency. Finally, season with salt and pepper generously to enhance all the flavors.
How to Serve Creamy Broccoli Pasta
Serve this pasta hot right from the pan for the best taste and texture. It’s perfect on its own as a filling main dish, especially if you want a meatless meal that still feels hearty. Sprinkle extra parmesan cheese over the top for a nice finishing touch. For a bit of crunch, add toasted breadcrumbs or a handful of toasted pine nuts on the side. You can pair it with a simple green salad or warm, crusty bread to round out your meal.
Expert Tips for Making Creamy Broccoli Pasta
To get the broccoli texture just right, cut the florets into small and test a piece before draining. If you like it more crisp, boil for only 1 to 2 minutes. If you want it softer, 3 minutes works well. Also, don’t rush the roux stage with the flour and butter—it’s key to a smooth, lump-free sauce. Use freshly grated parmesan rather than pre-grated for better melting and flavor.
If you want to make this dish lighter, you can swap the heavy cream for half-and-half or a mix of milk and cream, but the sauce won’t be quite as thick. Adding a squeeze of lemon juice brightens the flavors nicely, so don’t skip that step. Finally, keep some pasta water handy to adjust the sauce consistency; it helps the sauce cling to the pasta perfectly.
How to Store Creamy Broccoli Pasta
If you have leftovers, store them in an airtight container in the fridge. This pasta keeps well for up to 3 days. When reheating, do so gently over low heat on the stove or in the microwave, adding a splash of milk or broth if the sauce has thickened too much. Avoid overheating, as the cream sauce can separate. You can also freeze it, but the texture may change slightly after thawing.
Variations of Creamy Broccoli Pasta
You can easily customize this recipe to suit your tastes or what you have on hand. Try swapping penne for any pasta shape you prefer, like fusilli, farfalle, or rigatoni. To add protein, toss in cooked chicken, shrimp, or crispy tofu. For a vegetarian boost, add sautéed mushrooms or sun-dried tomatoes.
Change up the cheese by using Pecorino Romano or Asiago for a different flavor profile. If you want more herbs, fresh basil or parsley added at the end makes a lovely fresh note. To make it dairy-free, use plant-based cream alternatives and nutritional yeast instead of parmesan.
FAQ About Creamy Broccoli Pasta
What pasta works best for creamy broccoli pasta?
Penne is ideal because its shape holds sauce well, but any short pasta like fusilli or rigatoni works just fine.
Can I make this recipe vegan?
Yes, use plant-based cream and butter substitutes, vegetable broth, and nutritional yeast instead of cheese.
How do I keep the broccoli from getting mushy?
Cut the florets small and add them to the boiling pasta water in the last 1 to 3 minutes, depending on how tender you want them.
Can I prepare this ahead of time?
You can prep the sauce in advance and store it separately. Combine everything just before serving to keep textures fresh.
Is it possible to make this gluten-free?
Yes, simply swap regular pasta with your favorite gluten-free pasta.
Creamy Broccoli Pasta
Ingredients
- 8 ounces uncooked pasta (penne works great)
- 3 cups broccoli florets (cut small)
- 2 tablespoons butter
- 1/2 tablespoon flour
- 1-2 cloves garlic (minced)
- 1/4 cup chicken or vegetable broth
- 2 teaspoons lemon juice
- 1/4 teaspoon Italian seasoning
- 1 cup heavy or whipping cream
- 1/3 cup freshly grated parmesan cheese
- to taste salt and pepper
Instructions
- Boil a large pot of salted water. Cook the pasta until just about al dente, usually a couple of minutes less than the package suggests.
- When there are 2 to 3 minutes left on the pasta, add the broccoli florets to the boiling water.
- In a skillet over medium-high heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to make a roux.
- Add minced garlic, broth, lemon juice, and Italian seasoning to the skillet. Let bubble gently for 1 minute.
- Whisk in the heavy cream and let it simmer until thickened. Stir in the parmesan cheese and remove from heat.
- Drain the pasta and broccoli, reserving a splash of pasta water. Add to the skillet and toss to coat, adding pasta water as needed.
- Season with salt and pepper to taste before serving.
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