pasta with broccoli

Creamy Broccoli Pasta. This vegetarian combo is a real nutrition powerhouse. Ready in 25 minutes, super versatile, and sooooo tasty! Enjoy!

Creamy Broccoli Pasta

oz pasta ((e.g. tagliatelle

olive oil

broccoli ((frozen is fine too))

onion

garlic

vegetable broth

oz cream cheese

tsp honey

lemon juice

salt and pepper

tsp chili flakes

black olives ((pitted))

feta cheese ((crumbled))

sunflower seeds ((pan fried))

Bring water to a boil and cook the pasta according to the package instructions.

If you're using frozen broccoli, throw it in a pan right away with 3 tbsp of olive oil and cover with a lid - the broccoli thaws more quickly.

If using fresh, wash and cut the fresh broccoli into small florets. Next, peel and dice the onion; same with the cloves of garlic.

Heat up the olive oil in a pan, then add the broccoli, onion and garlic. On medium heat let everything simmer for 5 minutes.

Now it’s time to add the cream cheese.

Now slowly pour in the vegetable broth. NOTE: If you think the mixture is getting watery, stop pouring!

Once ready, drain the pasta in a sieve. Now add them to the broccoli cream mix. Cook on medium heat for another 5 minutes

Add salt, pepper and a few chili flakes to taste. To give it another kick, give a few splashes of lemon juice and a tsp of honey to the mix.

Serve! :-)

This 30-minute tahini pasta is rich, comforting, and ultra-creamy! Pasta and broccoli are dressed in a lemon tahini sauce before being mixed with garlic, shallots, and basil. The subtle nutty flavors and burst of fresh lemon make this a perfectly balanced vegan dinner the whole family will love.

Tahini Pasta

(227 grams) medium-sized ridged pasta, (such

salt and black pepper

broccoli

tahini, well-stirred*

extra virgin olive oil

lemon

maple syrup (or agave nectar)

Ice water

½ tablespoons extra virgin olive oil

shallot, (thinly sliced)

garlic cloves, (thinly sliced)

red pepper flakes ((½ teaspoon is mild))

(16 grams) fresh basil leaves, (slivered)

Heaping ¼ teaspoon flaky sea salt

Use a peeler to shave the outer fibrous layer of the broccoli stalks. Slice off the bottom inch or so of the stalk that is very tough. Then thinly slice the stalks  into coins and set aside. Cut the crowns into florets (not too big or too small).

Cook the pasta. Bring 8 cups (2.1L)** of water in a saucepan to a boil. Once the water is nearly boiling, add a tablespoon of kosher salt. Add the pasta, and once it returns to a boil, start the timer and cook according to the package’s minimum time for al dente pasta, stirring occasionally.

About 3 minutes before the pasta timer is done, add broccoli florets (not the stems). Cook until the pasta is barely al dente (a little undercooked is okay) and florets are crisp-tender and bright green. Scoop out 1 cup of pasta water, then drain the pasta and broccoli (do not rinse).

While the pasta water is heating up or pasta is cooking, make the sauce***. Zest the lemon with a microplane or citrus zester, then juice the lemon. In a small or medium bowl, whisk together the tahini, olive oil, 2 tablespoons of the lemon juice, maple syrup, ½ teaspoon kosher salt, and a generous amount of pepper. Add a pinch of the lemon zest but save the rest for topping. Whisk until the sauce is well-combined and thick. Stream in ice water and keep whisking until creamy but pourable (about 4 tablespoons).

Meanwhile, make the topping: combine the slivered basil with the reserved lemon zest and the flaky sea salt.

While the pasta is cooking, heat the 2 ½ tablespoons of olive oil in a deep sauté pan over medium-high heat. Once hot, add the broccoli stems with a few pinches of salt. Cook for 2 minutes, then add the shallots and garlic, and cook for another 2 to 4 minutes, until broccoli stems have some color and shallots are golden. Add the red pepper flakes and cook for 30 seconds.

Assemble the pasta. Add the hot cooked pasta and broccoli to the shallot-broccoli stem mixture, along with the tahini sauce and ¾ cup (180 mL) pasta water. Keep the pan over medium-high heat and use tongs to vigorously toss everything together, until the sauce is emulsified and clings to the pasta, and the pasta is al dente, about 2 minutes. If needed, add a bit more pasta water to bring everything together.****

Take the pasta off the heat. Stir in most of the basil topping and toss to coat. Taste, adding more salt or pepper to season and a bit of the remaining lemon juice, if desired. Just before serving, garnish with remaining topping.

This simple, Italian-style pasta with broccoli is packed with flavor and makes a satisfying, economical family meal in less than 30 minutes. The recipe yields 2 large servings or 4 smaller ones.

Pasta with Broccoli

oz (200 grams) short pasta shapes (fusilli, penne, rigatoni...)

lb (450 grams) Broccoli,

chilli flakes (optional)

salt and pepper,

lemon juice,

breadcrumbs

Bring a large pot of salted water to the boil. Meanwhile, cut the broccoli into several medium-small florets and wash them.

Add the broccoli florets to the pot and cook for about 5 minutes or until tender. Using a slotted spoon, transfer the broccoli florets to a bowl. Don&#39;t turn the heat off; keep the water boiling.

Add the pasta to the same pot and cook until al dente according to the package directions—reserve ½ cups of pasta cooking water.

Breadcrumbs (optional): In a large skillet, over a low flame, warm ½ tablespoon of olive oil and gently fry the breadcrumbs and a pinch of salt, stirring constantly for about 5 minutes until crisp and golden. Spoon onto a plate and wipe the pan clean.

In the same skillet, over a low flame, warm the rest of the olive oil and gently fry the garlic and chilli flakes for 1 minute or until fragrant (careful, do not let the garlic burn, or it will be bitter). 

Add the cooked broccoli and ½ cups of pasta water to the skillet. Stir with a spoon and allow to stew over medium heat for another 3-4 minutes. The broccoli will break up during this time. Season to taste.

Drain the pasta and add it to the skillet; toss until well combined, and taste again before serving. You might need to adjust the seasoning again if needed.

Transfer to a serving bowl, sprinkle with toasted breadcrumbs, and freshly squeezed lemon juice to lighten up the dish (optional). Add extra chili flakes and a drizzle of olive oil. Serve immediately.

Year and a half later and still going strong with this recipe (my younger one is STILL a veggie hater!). Thank you again! :)

So delicious! Rave reviews from the hubs, and the kids even liked it (I reduced the chili flakes considerably, but I bet it would be extra awesome with them)! I was admittedly skeptical about cooking the broccoli for so long, but it was perfect and added creaminess! Zero leftovers, sadly!!!

Katia, this recipe was delicious (despite leaving out chili flakes because of young kids) and so fast! Will make again and again. But most importantly I wanted to thank you for a veggie-heavy recipe that my picky (veggie hating) 2 year old actually ate and enjoyed! My 4 year old gobbled it up and had seconds ( normally she is a small eater)! 
This recipe is a great springboard for me to see if I can add more types of veggies to the broccoli. Thank you so much!!

Broccoli pasta is an easy 30-minute dinner with a creamy broccoli sauce, simple ingredients, and plenty of vegetables. It’s comforting, wholesome, and perfect for busy weeknights.

Broccoli Pasta (Easy 6 Ingredients)

short pasta (orecchiette, rigatoni, penne, fusilli, or shells)

garlic (grated)

red pepper flakes (or more to taste)

Parmesan cheese (freshly grated, plus more for serving)

salt

Boil the broccoli

Boil the broccoli: Cut 1 pound broccoli into small florets. Boil in a large pot of salted water for about 5 minutes, until fork-tender. Keep the cooking water for the pasta.

Make the broccoli sauce

Make the broccoli sauce: Heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 2 cloves garlic (grated) and ¼ teaspoon red pepper flakes and cook for 1 minute, stirring often.Transfer the broccoli to the skillet with a slotted spoon. Add 1 cup of broccoli cooking water, ½ teaspoon salt,  and simmer for about 10 minutes, until very soft. Mash with a fork, or blend with an immersion blender for a smoother sauce.

Cook the pasta

Cook the pasta: Cook 12 ounces short pasta in the same water as the broccoli for about 2 minutes less than the package directions. Before draining, reserve 1 cup of pasta water.

Finish the pasta

Finish the pasta: Add the drained pasta to the broccoli sauce. Stir in ½ cup Parmesan cheese and cook for about 1 minute, tossing until creamy and well coated.Add a splash of reserved pasta water if the sauce is too thick. Taste, adjust the salt and Parmesan, and serve.

So last night, I sat down to one of my favourite dishes (thanks to you). I make the broccoli pasta often. So fresh, healthy, and delicious but also, frankly, so quick and easy. 

As I was enjoying it, the thought struck me to try something a friend from Piovene Rocchette taught me; his bolognese sauce always had a hint of something that mysteriously elevated the entire sauce but it was so subtle that I couldn’t place it. He finally told me that in the north, Italians use hints of clove. Wow!

So midmeal, I thought, “This might work  …” I added an ever-so-light pinch of powered clove to the  dish and it was wonderful. Same effect as my friends bolognese. That soupçon of clove elevates the broccoli. Who would have thought?

Such a simple thing but I thought to share this with you. It’s hard to improve on perfection and your Broccoli pasta is so wonderful. But I think I may have found a modest variation that I know I will try again.

Quick, easy and delicious, right up my alley!

Came out really good. Super healthy and delicious!

Yet another winning recipe!  So easy and delicious. I agree that you should really smash the broccoli (even cook in the water a bit longer than fork-tender)

I LOVE your recipes, but I adore the videos. “Easy, right?!”  The videos are so well done, upbeat, short, inspiring and just bring a smile to my face while my recipe collection grows.  Love you two!

Recipe tastes AMAZING however I added a bit more chili powder / pepper flakes and a little bit more salt when I was cooking everything together. 

I will say, make sure to smash the broccoli and be cautious as to how much water you add. I wasn’t able to make a sauce (probably because of how much water I added) and that caused the cheese to just clump together. My end result was a soup but it tasted great so I hope next time I make it I achieve the sauce.

I don't usually eat much pasta so had been looking for new recipe ideas and this was lovely! I only had half the amount of broccoli in the fridge and it was definitely towards the end of looking it's best, but it was still a super tasty meal. Looking forward to making it again with the extra (fresh!) broccoli next time. Thanks for sharing the recipe!

https://www.youtube.com/watch?v=8cJAAqDaiho

⭐️ Get Recipe:

Broccoli pasta is a creamy recipe with tender broccoli florets mashed into a delicious sauce with olive oil, herbs, and spices.

This Italian-inspired dish is easy to make in less than 30 minutes.

⭐️ Ingredients
1 pound (450 grams) broccoli, fresh or frozen + 1 gallon (3½ liters) water and 1 tablespoon of salt to boil them.
12 ounces (340 grams) short pasta conchiglie, orecchiette, rotini, or another type.
3 tablespoons (3 tablespoons) extra virgin olive oil
2 cloves garlic pressed, grated, or thinly sliced
¼ teaspoon (¼ teaspoon) red pepper flakes or thinly sliced red chili. Add more or less to taste.
½ cup (50 grams) grated parmesan cheese + shaved parmesan for garnishing.
1 handful (1 handful) basil leaves

INSTRUCTIONS
BOIL BROCCOLI: Cut 1 pound of broccoli into small florets and boil them for 5 minutes or until fork tender.
Tip: We recommend cooking the broccoli in 1 gallon (3½ liters) of water seasoned with 1 tablespoon sea salt.

MAKE THE SAUCE: Heat 3 tablespoons extra virgin olive oil in a large skillet.
Add 2 cloves garlic (thinly sliced) and ¼ teaspoon red pepper flakes and sauté for 1 minute.

Remove the broccoli from the water and add them to the skillet (do not discard the water; we use it to cook the pasta).
Add one cup of the cooking water and simmer on medium heat for 10 minutes or until very tender.
Mash the broccoli with a fork or blend with an immersion blender.

COOK THE PASTA: While the broccoli simmers, cook 12 ounces of short pasta as per package instructions minus 2 minutes.
Use the same water you used for cooking the broccoli.

ADD THE PASTA: Drain the pasta (reserve one cup of cooking water) and add it to the sauce.
Add ½ cup grated parmesan cheese and finish cooking for about a minute.
Add some reserved pasta water if necessary to make the dish creamy.
Taste and adjust for salt.

Serve with 1 handful of basil leaves and shaved parmesan on top.

❤️ Nico & Louise
#recipe #broccoli

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The most viewed pasta with broccoli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine