Broccoli Pasta is that rare weeknight hero—it’s vibrant, deeply satisfying, and magically brings together only a handful of ingredients for an irresistibly creamy green sauce you’ll want to put on everything. Tender broccoli is simmered, mashed, and swirled with garlic, olive oil, and lots of parmesan, then tossed with pasta for a dish that’s both nourishing and completely crave-worthy. Whether you’re craving comfort or trying to sneak more veggies into dinner, Broccoli Pasta is always a crowd-pleaser and tastes like much more than the sum of its parts.

Ingredients You’ll Need

All it takes is a few fresh, quality ingredients to create Broccoli Pasta with fantastic depth. Each component plays a role—bringing brightness, bite, or creaminess to every forkful.

Broccoli: One large head, cut into small florets—the star ingredient that gives the dish its bold color and slightly sweet, nutty flavor.
Olive oil (extra virgin): Just two tablespoons lend richness and help the garlic bloom into the sauce.
Garlic: Three cloves (minced) for subtle warmth and irresistible aroma—don’t skimp on the garlic!
Red pepper flakes: Just a quarter teaspoon wakes everything up with a gentle heat.
Salt and pepper: Balances and enhances flavors; season generously to bring out the best in the broccoli and pasta.
Pasta: Twelve ounces of your favorite shape—penne or orecchiette work especially well to catch the silky sauce.
Parmesan cheese (freshly grated): One cup ensures the sauce turns luxuriously creamy and full of umami depth.

How to Make Broccoli Pasta

Step 1: Blanch the Broccoli

Bring a large pot of generously salted water to a rolling boil. Toss in the broccoli florets and cook for about five minutes, just until they’re bright green and tender. Before draining, ladle out half a cup of that just-tinted broccoli water—it’ll add vibrant flavor to your sauce later! Scoop the broccoli into a bowl and set aside, ready for the next step.

Step 2: Sauté with Garlic and Red Pepper

Heat the olive oil in a large skillet over medium heat. Once it shimmers, add the minced garlic and red pepper flakes. Let the garlic sizzle for a minute to become fragrant (but don’t let it brown). Stir in the cooked broccoli along with the reserved broccoli water, a pinch of salt, and some freshly cracked pepper. Cook for about ten minutes, gently mashing the broccoli with the back of your spoon until it forms a chunky, creamy sauce.

Step 3: Cook the Pasta

Meanwhile, in the same pot you used for broccoli, bring the water back to a boil (topping up as needed) and cook your pasta until just al dente. This way, the pasta soaks up all the “broccoli essence” left behind in the water, adding even more flavor to Broccoli Pasta.

Step 4: Combine and Get Creamy

Drain the pasta—but save a bit of the cooking water in case your sauce needs loosening up later. Add the drained pasta straight into the skillet with the garlicky broccoli mash. Sprinkle in the freshly grated parmesan and toss it all together, letting the cheese melt into a silky coating. If the sauce feels too thick, splash in some of your reserved pasta water until it clings perfectly to each piece of pasta.

Step 5: Taste and Finish

Give everything a good toss, then taste for salt and pepper. Adjust as needed, and serve piping hot, showered with an extra flurry of parmesan for that irresistible finish. Broccoli Pasta is best eaten right away while it’s creamy and vibrant.

How to Serve Broccoli Pasta

Garnishes

A generous sprinkle of freshly grated parmesan is classic and always welcome. For even more color and flair, add some lemon zest or a drizzle of peppery olive oil. If you love an extra kick, more red pepper flakes right before serving will do the trick!

Side Dishes

Broccoli Pasta is a filling meal on its own, but pairing it with a simple salad—like arugula dressed with lemon and olive oil—adds a lovely fresh contrast. Warm, crusty bread is also perfect for mopping up any leftover sauce, ensuring not a drop goes to waste.

Creative Ways to Present

Serve Broccoli Pasta in shallow bowls for a cozy presentation. For something a little special, top each plate with toasted pine nuts or breadcrumbs for crunch, or swirl the pasta into nests for a restaurant-worthy look. If you’re entertaining, offer little bowls of extra cheese and chili flakes on the side so everyone can customize their own plate.

Make Ahead and Storage

Storing Leftovers

Leftover Broccoli Pasta keeps beautifully in the refrigerator for up to five days. Let it cool, then transfer to an airtight container. The sauce will thicken as it chills, but don’t worry—that just means it’ll be extra clingy when you reheat.

Freezing

While Broccoli Pasta is at its creamiest and best fresh, you can freeze portions if needed. Portion the completely cooled pasta into freezer-safe containers, and freeze for up to one month. Just note that the sauce may lose some of its velvety texture after thawing, but it will remain flavorful!

Reheating

To reheat, gently warm Broccoli Pasta on the stovetop over low heat, adding a splash of water or broth to loosen the sauce. Stir occasionally until hot, and finish with an extra sprinkle of parmesan to bring back that fresh-from-the-pan taste. Microwaving also works for quick meals—just add a touch of liquid and reheat in 30-second bursts, stirring between each.

FAQs

Can I use frozen broccoli instead of fresh?

Absolutely! Frozen broccoli works well and makes Broccoli Pasta extra convenient—you may just notice the sauce is a bit softer in texture, but the flavor still shines. There’s no need to thaw beforehand; just add a minute or so to the blanching time.

What types of pasta are best for this recipe?

Short, sturdy pastas like penne, orecchiette, fusilli, or rigatoni do a fantastic job of holding onto the creamy broccoli sauce. But honestly, any pasta shape you have on hand will work—Broccoli Pasta is all about flexibility!

Can I add protein to Broccoli Pasta?

Certainly. Grilled or roasted chicken, shrimp, or chickpeas are all delicious tossed in at the end. Just make sure your added protein is cooked through before mixing it into the sauce for easy, complete meals.

Is Broccoli Pasta suitable for meal prep?

Yes, it’s a great meal prep option! Broccoli Pasta reheats well and keeps for several days, making it perfect for work lunches or busy nights. Store in portioned containers and reheat gently as needed.

How can I make this recipe vegan?

Very easily! Simply replace the parmesan with your favorite vegan grated cheese or nutritional yeast. Use the same process for an equally creamy, savory sauce—Broccoli Pasta is wonderfully adaptable.

Final Thoughts

If you’re looking for a fresh, vibrant dinner that’s as easy as it is delicious, give Broccoli Pasta a spot in your rotation. It’s a recipe that proves you don’t need a long list of ingredients or hours in the kitchen to create something truly special—just good greens, a little cheese, and a lot of love. Invite your friends and family to taste why Broccoli Pasta always gets rave reviews!

Broccoli Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5.1 from 22 reviews

Author: Patricia
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

Broccoli Pasta is a quick and easy 30-minute dinner made with fresh broccoli, garlic, olive oil, Parmesan, and pasta water mashed into a creamy green sauce. Simple ingredients, big flavor, and endlessly customizable.

Ingredients

Broccoli

1 head broccoli, large, cut into small florets

Olive Oil Mixture

2 tablespoons olive oil, extra virgin
3 cloves garlic, minced
¼ teaspoon red pepper flakes
Salt and pepper to taste

Pasta

12 ounces pasta, such as penne

Additional

1 cup Parmesan cheese, freshly grated

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Instructions

Cook Broccoli: Bring a large pot of salted water to boil. Add the broccoli and cook for 5 minutes. Transfer cooked broccoli to a bowl. Reserve ½ cup of broccoli water.
Prepare Olive Oil Mixture: Add the olive oil, garlic, red pepper flakes, salt, pepper, cooked broccoli, and the reserved broccoli water to the skillet. Cook for 10 minutes until you can easily mash the broccoli with a spoon.
Cook Pasta: In the same pot with broccoli water, add the pasta and cook until al dente.
Combine and Serve: Drain the pasta and add to the skillet with the broccoli mash along with the Parmesan cheese. Stir everything together and add more pasta water if the sauce is too thick. Taste for seasoning, adjust with salt and pepper as needed, and serve garnished with additional Parmesan cheese.

Notes

Broccoli: Fresh gives the best color and flavor. Frozen works too, just expect a softer sauce.
Salt the water: Season the broccoli and pasta water generously to build flavor from the start.
Save some water: Use the reserved broccoli and pasta water to thin the sauce or reheat leftovers.
Pasta choice: Short pasta like orecchiette or penne holds the sauce well.
Parmesan: Grate it fresh so it melts smoothly into the sauce. Pre-grated cheese will not give the same result.
Add protein: This pasta is vegetarian as is but works well with grilled chicken, shrimp.
Storage: Keeps in the fridge for up to 5 days. Reheat gently with a splash of water or broth.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Cooking
Cuisine: American