This Broccoli Pasta recipe is simple, satisfying and ready in about 20 minutes. It combines your choice of pasta with healthy broccoli and a creamy cheese sauce. This Cheese and Broccoli Pasta is ideal for family dinners, meal prep or tasty leftovers.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Broccoli Pasta
- Substitutions
- Variations
- How to make Broccoli Pasta
- Leftovers
- Recipe FAQs
- More Broccoli recipes
- You might also like
- Rate it…
- Broccoli Pasta Recipe
Why this recipe works
Pasta is quick to prepare and adapts easily to different tastes. The creamy parmesan sauce in this dish clings to the pasta and broccoli for a comforting, flavourful result. It’s versatile: swap the broccoli for another vegetable if needed, or add a protein to make it heartier.
Ingredients to make Broccoli Pasta
- Pasta – Any shape works: fusilli, penne, farfalle, etc. Gluten-free options are fine too.
- Extra virgin olive oil – for sautéing the shallot and garlic.
- Shallot – adds a mild, slightly sweet onion flavour.
- Garlic – brings depth and umami.
- Broccoli – cut into florets; fresh is preferred, frozen can be used if thawed.
- Parmesan – grated for the cheesy sauce; dairy-free alternatives or nutritional yeast can be used.
- Cream – dairy or dairy-free cream creates a silky sauce.
- Italian dried herbs – a simple blend of oregano, basil and thyme complements the sauce.
- Lemon juice (optional) – a splash brightens the flavours.
See the recipe card below for exact quantities.
Substitutions
- Seasonings – Adjust salt and pepper to taste or swap the dried herbs for your favourite blend.
- Vegetables – Try peas, asparagus, courgette, peppers or cherry tomatoes instead of broccoli.
- Frozen broccoli – Thawed frozen broccoli works well if fresh isn’t available.
- Cheese – Pecorino Romano or nutritional yeast are good alternatives to parmesan.
Variations
- Spicy – Add crushed red pepper flakes or chopped Calabrian chiles.
- Deluxe – Finish with extra grated parmesan, lemon zest or toasted breadcrumbs.
- Kid friendly – Cut the broccoli smaller or substitute another veg your children prefer.
How to make Broccoli Pasta
Step 1: Cook the pasta in a pot of salted boiling water according to the package instructions.
Step 2: While the pasta cooks, trim the broccoli into small florets, chop the shallot and finely mince the garlic.
Step 3: Heat the olive oil in a skillet over medium-high heat. Add the shallot and garlic and sauté for about 5 minutes until soft and fragrant.
Step 4: With two minutes remaining on the pasta, add the broccoli to the pot so it cooks briefly. Drain the pasta and broccoli together, saving about ¾ cup of the cooking water.
Step 5: Pour the reserved pasta water into the skillet with the shallot and garlic. Stir in the cream, Italian herbs and parmesan. Cook for about 2 minutes to create a smooth sauce.
Step 6: Add the drained pasta and broccoli to the skillet and toss until everything is coated in the sauce. Adjust seasoning and add lemon juice if using, then serve immediately.
Hint: For softer broccoli, cook it a bit longer in the pasta pot before draining.
Leftovers
Store leftover pasta in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream if the sauce has thickened.
Recipe FAQs
You can add broccoli straight into the pasta pot for the last few minutes of cooking so it cooks while the pasta finishes—no separate blanching required.
A creamy parmesan sauce with a touch of lemon works beautifully. Other options include cheddar-based sauces, marinara, or a lemon-tahini dressing.
Add-ins like walnuts, sun-dried tomatoes, olives or a protein such as chicken, prawns or tofu can enhance the dish.
More Broccoli recipes
- Broccoli Soup
- Salmon and Broccoli Pasta
- Air Fryer Tenderstem Broccoli
- Broccoli Stir Fry
- Air Fryer Broccoli
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Rate it…
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Broccoli Pasta
Ingredients
- 350 g pasta, desired shape
- 1 ½ tbsp olive oil
- 1 shallot
- 1 large clove garlic
- 1 head broccoli
- ⅓ cup parmesan
- 125 ml cream
- 1 tsp Italian dried herbs
- 1 tbsp lemon juice (optional)
Instructions
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Cook the pasta in a pot of salted boiling water according to package directions.
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While it cooks, cut the broccoli into small florets, chop the shallot and mince the garlic.
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Heat olive oil in a skillet over medium-high heat. Add shallot and garlic and sauté for about 5 minutes.
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With two minutes left on the pasta, add the broccoli to the pot. Drain pasta and broccoli together and reserve ¾ cup of the pasta water.
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Add the reserved pasta water to the skillet, then stir in the cream, Italian herbs and parmesan. Cook for about 2 minutes to form a sauce.
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Toss in the drained pasta and broccoli until evenly coated with the sauce. Serve immediately.
Notes
Substitutions & Variations: Suggestions are listed in the post above.
To Store: Keep in an airtight container in the fridge for 3–5 days. Reheat gently and add a splash of water or cream if needed.
To Freeze: Freeze leftovers up to three months. Defrost in the fridge before reheating.
Tip 1: This sauce pairs well with many vegetables—swap them to keep the meal varied.
Tip 2: If introducing broccoli to picky eaters, cut the florets very small at first.
Tip 3: Add chicken, prawns, beef or tofu for extra protein depending on dietary preference.