Our broccoli pasta is a creamy, tasty, and healthy recipe combining an irresistibly creamy sauce with al dente pasta.

This Italian-inspired recipe will surely please the pickiest of eaters because of its rich taste and luscious texture. Plus, you can make it in 20 minutes with a few simple ingredients.

broccoli pasta in a bowl

I know broccoli doesn’t sound that appealing, but trust us: this pasta with broccoli is one of the most satisfying yet healthy pasta dishes you’ll ever try.

The combination of a creamy broccoli sauce and al dente pasta is spot on!

The recipe is excellent for a last-minute dinner. Kids and picky adults will love this – this was one of my favorite pasta dishes growing up.

The recipe takes inspiration from Italian cuisine, and it’s especially popular in the south in and around the Apulia region.

You’ll love this recipe’s simplicity, delicious taste, creamy texture, and wholesome ingredients.

Broccoli pasta with mashed broccoli

Creamy broccoli pasta video

Ingredients & Substitutions for broccoli pasta

broccoli pasta ingredients

Quantities are in the recipe box at the bottom of the page.

Pasta

When choosing pasta, try to go for something made in Italy. It’s healthier and of generally higher quality. Please read the label; it should be made with durum wheat semolina.

We recommend a short pasta type here. Orecchiette pasta is most traditional with this sauce, but you can also use farfalle, fusilli, conchiglie, penne, rotini, rigatoni, etc.

Broccoli

Use fresh broccoli for best results, although you can also use frozen ones if you have those in your freezer.

You can use broccoli florets and leaves if some are attached to the broccoli head.

We recommend saving the larger stems for a delicious broccoli soup.

Olive oil

Try to use extra virgin olive oil for the best taste.

Compared to regular olive oil, extra virgin is fruitier, nuttier, and more flavorful in general. It also contains more antioxidants, which are good for us.

Garlic

Fresh garlic enhances the flavor of the broccoli. Our tip is to grate it finely or press it with a garlic press.

Red pepper flakes

Pasta with broccoli should have a mild, spicy mouthfeel. A pinch of red pepper flakes helps do just that.

Substitute cayenne pepper or chili powder for red pepper flakes.

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

Grated parmesan cheese is a match made in heaven with the broccoli sauce.

The original recipe is without parmesan cheese; they use anchovies to boost the dish’s umami.

If you are vegan, you can make pasta with broccoli without cheese or use a non-dairy cheese alternative.

pasta with broccoli in a bowl

How to make broccoli pasta

Start with the broccoli sauce

Cut the broccoli into small florets. Boil them in a large pot of salted water for 5 minutes or until fork tender but not fully cooked.

Tip: we recommend cooking the broccoli in 1 gallon (4 liters) of water seasoned with 1½ tablespoons (20 grams) of sea salt.

boiling the broccoli in water

In a large skillet, heat the oil, then add grated garlic and red pepper flakes and fry them for 1 minute on low heat.

Take the broccoli out of the water with a slotted spoon (do not discard the water) and add them to the skillet.

Add a ladleful of the reserved cooking water and simmer on medium heat for 10 minutes or until soft. Now, mash them with a fork to make the broccoli sauce.

broccoli sauce

Stir in the pasta

While the broccoli simmer, cook the pasta in the same large pot of water where you cooked the broccoli.

Cook as per package instructions minus 2 minutes.

Tip: cooking the pasta in the same water where you cook the broccoli will infuse it with flavor.

boiling pasta in the same pot

Drain the pasta and add it to the sauce. Reserve a cup of pasta water and add half to the pan with the sauce.

pasta tossed into the broccoli sauce

Finish cooking the pasta on medium heat for about a minute while stirring and mixing it with the sauce. Add more pasta water if necessary.

Turn the heat off when the pasta is al dente and stir in the grated parmesan cheese.

Taste and adjust for salt and black pepper and serve immediately.

broccoli pasta in dutch oven

Serving suggestions

This broccoli pasta recipe is a nutritious and fulfilling main dish and doesn’t require much else on the side to have it as a complete meal.

Some recipes suggest adding a squeeze of lemon juice and grated lemon zest on top.

We don’t do that, but feel free to do so if you like to add a fresh, zesty, and citrusy flavor.

Broccoli pasta with mashed broccoli and a silver fork

If you want to pair it with something with more protein, then we can recommend:

Storage

Make ahead: As with most pasta recipes, this broccoli pasta is at its best if you eat it right off the skillet soon after making it.

Refrigerator: To store the leftovers, let the pasta cool down completely, then transfer it into an airtight container and store it in the fridge for up to 3 days.

Reheat: Heat 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.

Freezing: We don’t recommend freezing this recipe.

More pasta recipes

Are you looking for more ideas for delicious pasta recipes? Check out our:

More broccoli recipes

Get more green and wholesome recipe ideas with these easy meals and sides:

For many more pasta ideas, check out our pasta category page.

broccoli pasta

Broccoli Pasta

By: Nico Pallotta
5 from 32 votes
Our broccoli pasta is a creamy, tasty, and healthy recipe combining an irresistibly creamy sauce with al dente pasta.
This Italian-inspired recipe will surely please the pickiest of eaters because of its rich taste and luscious texture.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Course: Main
Cuisine: American Italian

Ingredients

  • 12 ounces orecchiette pasta or any other
  • 1 pound broccoli 2 medium heads
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic grated
  • ¼ teaspoon red pepper flakes
  • 1 handful grated parmesan cheese or dairy-free alternative
  • 1 pinch salt & black pepper to taste

Instructions 

  • Cut 1 pound broccoli into small florets. Boil them in a large pot of salted water for 5 minutes.
    Tip: we recommend cooking the broccoli in 1 gallon (4 liters) of water seasoned with 1½ tablespoons (20 grams) of sea salt.
    boiling the broccoli in water
  • In a large skillet, fry 2 cloves garlic (grated) and ¼ teaspoon red pepper flakes in 3 tablespoons extra virgin olive oil for 1 minute on low heat.
    Take the broccoli out of the water with a slotted spoon (do not discard the water) and add them to the skillet.
    Add 1 cup of the reserved cooking water and simmer for 10 minutes, then mash the broccoli with a fork.
    broccoli sauce
  • In the meantime, cook 12 ounces orecchiette pasta in the same large pot of water where you cooked the broccoli.
    Cook as per package instructions minus 2 minutes.
    boiling pasta in the same pot
  • Drain the pasta and add it to the sauce. Reserve a cup of pasta water and add half to the pan with the sauce.
    pasta tossed into the broccoli sauce
  • Finish cooking the pasta on medium heat for about a minute while stirring it in the sauce. Add more pasta water if necessary.
    When the pasta is al dente, turn the heat off and stir in 1 handful grated parmesan cheese.
    Taste and adjust for salt and pepper and serve immediately.
    broccoli pasta in dutch oven
  • You can add a sprinkle of parmesan and a drizzle of extra virgin olive oil on top.
    Broccoli pasta with mashed broccoli

Video

Easy and Creamy Broccoli Pasta (in 20 mins)

Notes

Nutrition information is an estimate for one portion of broccoli pasta out of four without cheese.
STORAGE
Make ahead: As with most pasta recipes, this broccoli pasta is at its best if you eat it right off the skillet soon after making it.
Refrigerator: To store the leftovers, let the pasta cool down completely, then transfer it into an airtight container and store it in the fridge for up to 3 days.
Reheat: Heat 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.
ALSO ON THIS PAGE

Nutrition

Calories: 471kcal, Carbohydrates: 72g, Protein: 16g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0g, Cholesterol: 4mg, Potassium: 566mg, Dietary Fiber: 6g, Sugar: 4g, Vitamin A: 787IU, Vitamin B6: 0.3mg, Vitamin C: 102mg, Vitamin E: 3mg, Vitamin K: 122µg, Calcium: 119mg, Folate: 87µg, Iron: 2mg, Manganese: 1mg, Magnesium: 71mg, Zinc: 2mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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Recipe Rating




13 Comments

  1. 5 stars
    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!

    1. Amazing, Vicki – I’m delighted you enjoyed the pasta (and used up some of your broccoli leftovers!)

      Thanks for taking the time to leave a comment here. Kindest,
      Louise

  2. I feel like a step has been missed here because I made it and it wasn’t saucey at all, it was just soggy broccoli sticking to pasta? It tastes really nice so I’m just a bit disappointed and can’t work out what I’m missing to make it look like what’s been made above?

    1. Hi Nic,
      Thank you for your message, I’m sorry to hear.
      I wonder if you did the following during cooking:
      – Added a ladleful of the reserved pasta cooking water to the broccoli
      – Letting the broccoli simmer on medium heat for 5 to 10 minutes or until soft
      – Mashed the broccoli with a fork to make a broccoli sauce

      Let me know – the key to this recipe is, as you say, the creamy sauce 🙂
      Kindest,
      Louise

  3. 5 stars
    My dear Mother made this on Friday nights during lent (we couldn’t eat meat then). She was from Sicily & a fantastic cook (mostly vegetarian). Her Papa was a vegetable farmer. This dish is hearty, warming, filling, & DELICIOUS. Now 4 out of 6 of us are vegetarian or vegan. Italian girls learn young how to make good & healthy food. It can also be served room temperature. I used bow ties. Enjoy

    1. Hi Lorraine,
      I’m so delighted you were able to enjoy this pasta as a family!
      Thank you so much for the serving tips and for taking the time to leave a comment.
      Kindest, Louise

  4. 5 stars
    Amazing dish and so easy to make, I decided to lighten up the dish and not add the cheese, honestly I felt it was perfect without but I can imagine amazing with the cheese. I will be trying another recipe from this site soon!

    1. Salut Arthémisia, thank you so much for taking the time to leave a comment, I’m delighted you found the pasta tasty and easy to make! Merci beaucoup, Nico

      1. 5 stars
        OMG – this was absolutely delicious! I loved that it was minimum ingredients- I unfortunately didn’t have any cheese so I used nutritional yeast and it was still really good!! Thanks so much for this easy recipe- so happy to have found you on Pinterest!! Keep it up!

        1. Hi Milizza, thank you for your kind comment, I’m really happy you like the pasta, good idea to add nutritional yeast. You’re very welcome, it’s our pleasure – enjoy your weekend! Kindest, Louise

  5. 5 stars
    Absolutely delicious. Loved this recipe. Will be making it often. Wonderful flavors that blend so well. Thank you. Also fun to make.