Creamy Broccoli Pasta with Garlic and Parmesan
Servings: people
This Creamy Broccoli Pasta with Garlic and Parmesan comes together in 30 minutes, turning simple ingredients into a comforting, fiber-rich Mediterranean dinner that’s wholesome, satisfying, and perfect for busy weeknights.
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
Substitutions
- 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.
