Broccoli pasta is a creamy recipe with tender broccoli florets mashed into a delicious sauce with olive oil, garlic, chili, parmesan, and basil.
This Italian-inspired dish is easy to make in less than 30 minutes.
It’s the perfect everyday lunch or dinner recipe for the whole family.
What is broccoli pasta?
This broccoli pasta recipe is inspired by Italian orecchiette with broccoli rabe.
With spaghetti aglio olio, pasta al pomodoro, and pasta alla Norma is one of our reader’s favorite pasta recipes.
You can make it with fresh or frozen broccoli, your favorite store-bought Italian pasta, homemade orecchiette, or cavatelli.
Because of its simplicity, creaminess, and irresistible taste, this recipe went viral on our Instagram.
People loved it, and we are sure you’ll love it too!
Ingredients for broccoli pasta
Quantities are in the recipe box at the bottom of the page.
Pasta
We recommend a short and hollow Italian pasta type.
Conchiglie, orecchiette, rigatoni, penne, rotini, or fusilli are perfect here because they grab onto the creamy broccoli sauce.
Broccoli
You can use fresh or frozen broccoli florets.
Olive oil
We recommend extra virgin olive oil. Substitute regular olive oil.
Garlic
Fresh garlic enhances the flavor of the broccoli.
Our tip is to grate it finely, slice it thinly, or press it with a garlic press.
Red pepper flakes
Pasta with broccoli should be a little spicy if you like that.
A pinch of red pepper flakes helps do just that.
Substitute cayenne pepper, chili powder, or thinly sliced red chilis.
Salt and pepper
You’ll need sea salt or kosher salt to season the pasta cooking water and the sauce.
Black pepper is optional.
Parmesan cheese
Parmesan cheese is a match made in heaven with broccoli sauce.
You can add grated parmesan to the sauce and shaved parmesan for garnishing.
If you are vegan, you can make pasta with broccoli without cheese or use a non-dairy cheese alternative.
Basil
We recommend adding fresh basil leaves to garnish the dish.
How to make broccoli pasta
Make the creamy broccoli sauce
Cut the broccoli into small florets.
Boil them in a large pot of salted water for 5 minutes or until fork tender.
Tip: we recommend cooking the broccoli in 1 gallon (3.5 liters) of water seasoned with 1 tablespoon of sea salt.
Heat the olive oil in a large skillet.
Add thinly sliced garlic and red pepper flakes and sauté for 1 minute.
Take the broccoli out of the water with a slotted spoon (do not discard the water) and add them to the skillet.
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 quickly blend with an immersion blender to make a creamy sauce.
Stir in the pasta
Cook the pasta as per package instructions minus 2 minutes.
Use the same water you used when cooking the broccoli.
Reserve a cup of pasta water, drain the pasta, and add it to the sauce.
Add grated parmesan and finish cooking the pasta for about a minute while stirring it in the sauce.
Add some reserved pasta water if necessary.
Serve with basil leaves and shaved parmesan on top.
Storage
Refrigerator: Let the pasta cool completely, then transfer it to an airtight container and store it in the fridge for up to one day.
Reheat: Warm it in the microwave, adding two tablespoons of water as the pasta dries in the fridge. You can also warm it in a pan with a drizzle of olive oil. It is not suitable for freezing.
Similar recipes
PASTA: Lentil bolognese, mushroom ragu, fregola pasta, creamy tomato pasta, casarecce pasta, paccheri pasta, kale pasta, lentil pasta, pasta e ceci, pasta e fagioli, mushroom alfredo, and lemon pasta.
BROCCOLI: Broccoli soup, broccoli salad, roasted broccoli and carrots, roasted broccoli and cauliflower, vegetable curry with broccoli.
For even more pasta ideas, check out our compilation of 40+ easy pasta recipes.
Broccoli Pasta
Ingredients
- 1 pound broccoli fresh or frozen + 1 gallon (3½ liters) water and 1 tablespoon of salt to boil them.
- 12 ounces short pasta conchiglie, orecchiette, rotini, or another type.
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic pressed, grated, or thinly sliced
- ¼ teaspoon red pepper flakes or thinly sliced red chili. Add more or less to taste.
- ½ cup grated parmesan cheese + shaved parmesan for garnishing.
- 1 handful basil leaves
Instructions
- BOIL BROCCOLI: Cut 1 pound 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 of 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 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 basil leaves and shaved parmesan on top.
Video
It seemed odd to add a partial box of pasta, so I used the whole box. It turned out fine. I was a little skeptical when I was done with the immersion blender, but once I added tap water (because I forgot to reserve pasta water) and salt, it turned out really good.