Broccoli Pasta

There’s something undeniably comforting about a bowl of creamy pasta, especially when it comes with a nutritious twist. This Broccoli Pasta is one of those dishes that checks every box: it’s wholesome, incredibly flavorful, and comes together in just 20 minutes. Inspired by a classic blend of Italian and American flavors, this recipe is the perfect fusion of simplicity and depth—ideal for weeknights when time is short but you still want something satisfying.

I remember the first time I had broccoli pasta at a little trattoria tucked into the streets of Florence. The sauce was surprisingly green and silky, bursting with garlic and fresh basil, with just enough heat to wake up the taste buds. The trick? Mashing tender broccoli florets into the olive oil-based sauce, letting them become the creamy backbone of the dish. I brought that idea home and added a personal touch: a little chili heat, extra parmesan, and short pasta that hugs the sauce beautifully.

Why You’ll Love This Broccoli Pasta

This dish is more than just another green pasta—it’s the kind of meal that satisfies your craving for comfort food while delivering on flavor and health benefits.

• Ready in just 20 minutes
• One pot for boiling = easy cleanup
• Creamy without cream – all from olive oil, cheese, and mashed broccoli
• A great way to get picky eaters to love broccoli
• Customizable with your favorite pasta shapes and spice levels

Whether you’re cooking for your family, meal prepping, or just treating yourself to a nourishing dinner, this broccoli pasta is guaranteed to become a repeat favorite.

Ingredients

To serve 4 people, you’ll need:

• 1 pound broccoli (fresh or frozen)
• 1 gallon (3½ liters) water + 1 tablespoon salt for boiling
• 12 ounces short pasta (conchiglie, orecchiette, rotini, etc.)
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, pressed, grated, or thinly sliced
• ¼ teaspoon red pepper flakes (or thinly sliced red chili; adjust to taste)
• ½ cup grated parmesan cheese
• 1 handful fresh basil leaves
• Shaved parmesan, for garnish

Kitchen Tools You’ll Need

• Large pot for boiling
• Large skillet or sauté pan
• Slotted spoon or pasta spider
• Fork or immersion blender for mashing
• Cheese grater
• Knife and cutting board

How to Make Broccoli Pasta

Step 1: Boil the Broccoli

Cut the broccoli into small florets. Bring a large pot of water to a boil (use about 1 gallon/3½ liters of water with 1 tablespoon of salt).

Add the broccoli florets and boil for about 5 minutes, or until fork tender. This step not only softens the broccoli but also flavors the water, which will be reused for cooking the pasta.

Tip: Don’t discard the cooking water after removing the broccoli!

Step 2: Make the Sauce Base

In a large skillet, heat 3 tablespoons olive oil over medium heat. Add 2 cloves of sliced garlic and ¼ teaspoon red pepper flakes, and sauté for about a minute until fragrant but not browned.

Use a slotted spoon to remove the broccoli from the pot and transfer it to the skillet with the garlic oil.

Add 1 cup of the broccoli cooking water to the skillet and simmer everything on medium heat for about 10 minutes.

Use a fork to mash the broccoli into a rough, creamy consistency, or use an immersion blender for a smoother texture. The result should be a thick, flavorful green sauce.

Step 3: Cook the Pasta

Return the pot of broccoli water to a boil and add your pasta. Cook it according to the package instructions but reduce the time by 2 minutes—this allows the pasta to finish cooking in the sauce.

Before draining, reserve 1 cup of the pasta water to help adjust the sauce consistency later.

Step 4: Combine Pasta and Sauce

Drain the pasta and add it directly to the skillet with the mashed broccoli sauce.

Add ½ cup grated parmesan cheese and stir well, cooking for an additional minute.

Add some of the reserved pasta water as needed to loosen the sauce until it’s creamy and coats the pasta thoroughly.

Taste and adjust salt if necessary.

Step 5: Garnish and Serve

Turn off the heat and stir in a handful of fresh basil leaves. The residual heat will wilt them just enough to release their fragrance.

Serve immediately, topped with shaved parmesan and a few extra basil leaves if desired.

Recipe Tips and Variations

• Add protein: Stir in cooked shredded chicken, grilled shrimp, or chickpeas for a more filling meal.
• Use frozen broccoli: No fresh broccoli? Frozen works just as well—just boil a bit longer until tender.
• Make it vegan: Omit the cheese or use a plant-based parmesan alternative.
• Want extra creaminess? Add a splash of pasta water and a spoonful of ricotta or cream cheese at the end.
• Spice it up: Add more red chili or a dash of chili oil for bold heat.

Perfect Pairings

Pair your broccoli pasta with:

• A crisp white wine like Pinot Grigio or Sauvignon Blanc
• Garlic bread or crusty focaccia
• A simple arugula salad with lemon vinaigrette
• Roasted cherry tomatoes for an extra pop of flavor

How to Store and Reheat

This pasta stores beautifully and makes great leftovers.

To store:
Refrigerate in an airtight container for up to 3 days.

To reheat:
Warm gently in a skillet with a splash of water or broth to loosen the sauce. Add more cheese if needed.

Freezing:
Not recommended, as the sauce may lose its creamy texture when thawed.

Final Thoughts

This Broccoli Pasta is more than just a quick dinner—it’s a delicious way to bring healthy greens into your pasta night without sacrificing flavor or comfort. The creamy, garlicky broccoli sauce, accented by parmesan and fresh basil, gives this dish a homemade, gourmet feel with minimal effort.

It’s a recipe you’ll keep coming back to, whether you’re cooking for one or feeding a family. The next time you’re staring down a head of broccoli and wondering what to do with it, try this—you might just fall in love with pasta all over again.