This Creamy Broccoli Pasta with Garlic and Parmesan is a quick, comforting weeknight dinner that turns simple ingredients into a rich, flavorful Mediterranean meal.
For more Mediterranean dinners, check out our Mediterranean lentil soup, creamy red lentil soup, mediterranean chickpea soup, and mediterranean chicken.
Quick, Flavorful, and Perfect for Busy Nights
Louise and I love recipes that feel comforting yet effortless, and this Creamy Broccoli Pasta with Garlic and Parmesan is exactly that. 🍝 We make this one often in our kitchen in Todi as soon as broccoli hit the shelves in the supermarkets.
With just six ingredients, it’s an easy broccoli pasta recipe you can pull together in under 30 minutes. It's perfect for busy weeknights when you still want something homemade.
The broccoli melts into the sauce, creating a naturally creamy, fiber-rich and nutritious dish that’s part of a Mediterranean-style eating pattern and naturally low in saturated fats. 🌿
Whether you call it Italian broccoli pasta or simply a cozy bowl of comfort, this meal delivers on flavor, balance, and ease. It's a dish you’ll make again and again. 💛
Nico Pallotta
Ingredients
For quantities, see recipe card at the bottom of the page.
- Broccoli: Fresh broccoli florets give the best texture, but frozen broccoli works great too. You can also swap in broccolini or even cauliflower for a twist.
- Short Pasta: Orecchiette is classic, but rotini, rigatoni, or shells are perfect for catching the sauce.
- Extra Virgin Olive Oil: The base of most Mediterranean pasta recipes. If you’re out, use avocado oil or a mix of butter and olive oil for richer flavor.
- Garlic: Freshly pressed garlic adds punch. Substitute with shallots for a milder taste, or roasted garlic for sweetness.
- Red Pepper Flakes: Add gentle heat. If you don’t have them, use a pinch of cayenne, chili powder, or smoked paprika.
- Parmesan Cheese: Freshly grated gives the best melt. Pecorino Romano works for a sharper edge, or try Grana Padano. For a vegetarian pasta recipe, use a rennet-free hard cheese.
- Fresh Basil Leaves: They brighten the dish. Swap in parsley, mint, or even baby spinach if basil isn’t handy.
How to Make Creamy Broccoli Pasta
Boil the Broccoli
Cut the broccoli into small florets. Drop them into a large pot of salted boiling water and cook for about 5 minutes, until fork-tender. Don’t throw out the water — you’ll use it for the pasta and the sauce.
Build the Sauce
In a large skillet, warm extra virgin olive oil over medium heat. Add grated garlic and a pinch of red pepper flakes, cooking just until fragrant (about 30 seconds). Transfer the broccoli straight from the pot to the skillet along with a cup of the cooking water. Let it simmer for 8 to 10 minutes, then mash with a fork or blend into a creamy broccoli pasta sauce.
Cook the Pasta
Add your short pasta to the same broccoli water and cook until just shy of al dente (about a minute less than the package says). Drain, saving a cup of water, which helps create that glossy broccoli and parmesan pasta finish.
Mix and Serve
Toss the pasta into the skillet with the sauce. Stir in plenty of grated parmesan and splash in the pasta water (if needed) until the sauce clings to every bite. Taste, adjust salt, then garnish with fresh basil and more cheese. Serve warm and enjoy!
Tips
- Add an umami boost: For extra depth, sizzle pancetta cubes in the oil before adding the garlic, or melt a few anchovy fillets right into the oil. They won’t taste fishy — just rich, savory, and incredibly flavorful.
- Salt the water well: This is your chance to season the broccoli and pasta from the inside out.
- Use the broccoli water: It’s packed with flavor and starch, perfect for building a creamy broccoli pasta sauce.
- Mash or blend to your liking: For a rustic feel, mash with a fork. For a smoother finish, blend into a silky sauce.
- Cook pasta just shy of al dente: The pasta will finish in the skillet, soaking up flavor.
- Reserve extra water: Don’t forget to save at least a cup of pasta water to loosen and gloss the sauce.
- Balance the cheese: Start with parmesan, but Pecorino Romano adds a sharper edge if you like bold flavor.
- Make it your own: Add toasted pine nuts, lemon zest, or even a pinch of smoked paprika for a fun Mediterranean pasta recipe variation.
Frequently Asked Questions
Yes, but it’s best fresh. If you reheat, save some pasta water to loosen the sauce again.
Short cuts like orecchiette, rigatoni, or shells are perfect. They hold the broccoli sauce beautifully in this broccoli pasta sauce.
You can skip parmesan or use a plant-based alternative. Nutritional yeast also adds a cheesy flavor.
Stir in cooked or rotisserie chicken, shrimp, or white beans for extra protein while keeping the dish in line with a Mediterranean diet recipe.
Absolutely. Just boil it a minute less since it softens quicker.
Yes, though the texture is best fresh. If freezing, store in a tightly sealed container and reheat gently with a splash of broth or water.
More Easy Mediterranean Dinners
- Greek chicken with lemon and orzo
- Chicken shawarma
- Chicken tagine
- Italian tuna pasta
- Baked cod
- Chicken gyros
- Greek eggplant pasta
- Mediterranean tomato lentil soup
Tried this creamy broccoli pasta recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—we read every single one. 💬💛
Recipe
Creamy Broccoli Pasta with Garlic and Parmesan
Ingredients
- 1 pound broccoli fresh or frozen
- 12 ounces short pasta rigatoni, conchiglie, rotini, orecchiette, etc.
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic pressed or grated
- ¼ teaspoon red pepper flakes or to taste
- ½ cup grated parmesan or more to taste + a handful of basil leaves to garnish
Instructions
- Boil the Broccoli: Cut 1 pound broccoli into small florets. Boil in a large pot of salted water for about 5 minutes, until tender. Keep the water for the pasta and sauce.
- Make the Sauce: In a skillet, heat 3 tablespoons extra virgin olive oil over medium heat. Add 2 cloves garlic (grated) and ¼ teaspoon red pepper flakes, cooking about 30 seconds. Add the broccoli and 1 cup of the cooking water. Simmer 8–10 minutes, then mash with a fork or blend until creamy.
- Cook the Pasta: Boil 12 ounces short pasta in the same water you cooked the broccoli until just under al dente (that's per package instructions minutes 1 minute. Drain, saving ½ cup of water.
- Finish and Serve: Add pasta to the sauce with ½ cup grated parmesan and finish cooking for a final minute. Use pasta water if needed to loosen the sauce until glossy. Taste, adjust seasoning, then garnish with basil and extra cheese. Serve warm.
Notes
- Broccoli → Frozen broccoli, broccolini, or cauliflower
- Short Pasta → Rotini, rigatoni, or shells
- Extra Virgin Olive Oil → Avocado oil or a butter–olive oil mix
- Garlic → Shallots or roasted garlic
- Red Pepper Flakes → Cayenne, chili powder, or smoked paprika
- Parmesan Cheese → Pecorino Romano, Grana Padano, or rennet-free cheese for vegetarian
- Fresh Basil Leaves → Parsley, mint, or baby spinach
- Add an umami boost: For extra depth, fry pancetta cubes in the oil before the garlic, or melt a few anchovy fillets right in. No fishy taste, just rich, savory flavor.
- Salt the water well: This seasons both the broccoli and pasta from the inside out.
- Mash or blend to your liking: Keep it rustic with a fork, or blend for a silky finish.
- Cook pasta just shy of al dente: The pasta will finish cooking in the skillet, soaking up flavor.
- Reserve extra water: Always save at least a cup to loosen the sauce and make it glossy.
- Balance the cheese: Parmesan is classic, but Pecorino Romano or Grana Padano give bolder, sharper notes.
- Make it your own: Try toasted pine nuts, lemon zest, or smoked paprika for a fun twist.
Laura M says
I just made this pasta and I have to say, it is sooo delicious and very easy to make. Thank you so much for this recipe. It will be another addition to our dinner menu. Love it!!!
Louise Vestergaard says
Fantastic, Laura, that's great news.
Thank you for trusting the recipe and taking the time to leave a comment here. Kindest,
Louise
Debby says
Our family loved this recipe and how easy it was to throw it together. The pasta turned out really tasty and my husband got seconds ( I couldn’t believe my eyes as he never eats broccoli). Thank you for sharing those healthy recipes.
Nico Pallotta says
Thank you so much Debby. We are so happy you guys liked the recipe.
All the best,
Nico
Mary Ann says
This was pretty good. I don't think the pasta is in the sauce long enough to absorb the flavors. Maybe I'll leave it in longer next time. I didn't add the second cup of water because it was already pretty watery.
Nico Pallotta says
Hi Mary Ann,
Thanks so much for making it! 😊 You’re totally right. Letting the pasta sit in the sauce longer helps it soak up more flavor. If you try that next time, just undercook the pasta by a couple of minutes so it doesn’t overcook while it finishes in the sauce. And yes, skipping the extra water was perfect if it already looked saucy. It really depends on the pasta shape and how much water the broccoli releases. Love that you’re making it your own! 💛