Creamy Broccoli Pasta with Garlic and Parmesan

Broccoli pasta is a creamy, comforting pasta recipe made with tender broccoli florets, garlic, olive oil, parmesan cheese, and fresh basil. The broccoli is cooked until soft, then mashed into a rich green sauce that coats every piece of pasta beautifully.

This Italian-inspired broccoli pasta is simple enough for a quick weeknight dinner and ready in about 20 minutes. It works with fresh or frozen broccoli and with many pasta shapes, especially short pasta such as orecchiette, conchiglie, penne, rigatoni, rotini, or fusilli.

For more easy pasta recipes, try our spaghetti pomodoro, lentil pasta, and roasted pepper pasta.

This creamy broccoli pasta is a modern, plant-forward version inspired by classic pasta dishes from Southern Italy. It has the simplicity of traditional Italian home cooking: a few everyday ingredients, one pot of salted water, and a sauce made directly in the pan.

The secret is to cook the broccoli until fork tender, then simmer it with olive oil, garlic, chili flakes, and a little of its cooking water. Once mashed or blended, the broccoli turns into a naturally creamy sauce without needing heavy cream.

Parmesan cheese adds a savory, cheesy finish and helps the sauce cling to the pasta. If you prefer a vegan broccoli pasta, you can leave the cheese out or use a non-dairy parmesan-style alternative.

This recipe is also flexible. Fresh broccoli works well, but frozen broccoli florets are just as convenient. Homemade orecchiette is delicious here, but store-bought pasta such as spaghetti, penne, conchiglie, cavatelli, or bowtie pasta also works.

The result is a fast vegetarian pasta dinner with a creamy texture, bright broccoli flavor, gentle heat from red pepper flakes, and a fresh finish from basil leaves.

Exact quantities are listed in the recipe box at the bottom of the page.

• Pasta: Short pasta shapes are best because they hold the broccoli sauce well. Conchiglie, orecchiette, rigatoni, penne, rotini, and fusilli are all excellent choices.
• Broccoli: Use fresh or frozen broccoli florets. Cut larger pieces into small florets so they cook quickly and mash easily.
• Olive oil: Extra virgin olive oil gives the sauce a rich, fruity flavor. Regular olive oil can also be used.
• Garlic: Fresh garlic adds depth and aroma. Grate it, press it, or slice it thinly so it blends nicely into the sauce.
• Red pepper flakes: They add mild heat. You can substitute cayenne pepper, chili powder, or thinly sliced red chili.
• Salt and pepper: Salt is essential for seasoning the broccoli, pasta water, and sauce. Black pepper is optional but recommended.
• Parmesan cheese: Grated parmesan melts into the broccoli sauce and makes it creamy and savory. Shaved parmesan can be used for serving. For a vegan version, omit it or use a non-dairy alternative.
• Basil: Fresh basil leaves add color and a fragrant finish just before serving.

Cut the broccoli into small florets. Bring a large pot of water to a boil, season it generously with salt, and add the broccoli.

Boil the broccoli for about 5 minutes, or until the florets are fork tender. They should be soft enough to mash into a sauce.

Tip: For the best flavor, cook 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 over medium heat. Add thinly sliced garlic and red pepper flakes, then sauté for about 1 minute, just until fragrant. Do not let the garlic burn.

Remove the broccoli from the water with a slotted spoon and add it to the skillet. Keep the cooking water in the pot because you will use it to cook the pasta.

Add one cup of the broccoli cooking water to the skillet and simmer over medium heat for about 10 minutes, or until the broccoli is very soft.

Mash the broccoli with a fork for a rustic sauce, or blend it briefly with an immersion blender if you prefer a smoother and creamier texture.

Cook the pasta in the same broccoli water according to the package instructions, but drain it about 2 minutes before it is fully cooked. Reserve one cup of pasta water before draining.

Add the drained pasta to the skillet with the broccoli sauce. Stir in the grated parmesan cheese and finish cooking for about 1 minute, tossing the pasta until it is glossy and well coated.

If the sauce gets too thick, add a splash of reserved pasta water until it reaches your preferred consistency. Taste and adjust for salt.

Serve the broccoli pasta immediately with fresh basil leaves and shaved parmesan on top.

Refrigerator: Let the broccoli 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 with two tablespoons of water, as the pasta will dry out as it sits. You can also reheat it in a skillet with a drizzle of olive oil and a splash of water. This pasta is not suitable for freezing.

Tips

Boil the broccoli in the pasta water: Cook the broccoli first, lift it out with a slotted spoon, then use the same water for the pasta. This saves time, reduces cleanup, and adds extra flavor to the pasta.

Mash for the best sauce: For a rustic broccoli pasta sauce, mash the cooked broccoli with a fork directly in the skillet. For a smoother sauce, use an immersion blender for a few seconds.

Do not skip the parmesan: A small amount of grated parmesan melts into the broccoli and gives the sauce a creamy, savory finish. For a vegan version, use a non-dairy parmesan-style alternative or leave it out.

Reserve pasta water: Starchy pasta water helps loosen the sauce and makes it cling to the pasta. Add it gradually until the texture is creamy but not watery.

More easy pasta recipes

• Lentil bolognese
• Mushroom ragu
• Fregola pasta
• Creamy tomato pasta
• Casarecce pasta
• Paccheri pasta
• Kale pasta

If you tried this broccoli pasta recipe, leave a star rating and share how it turned out in the comments.