I have to admit, I instantly fell in love with this Creamy Broccoli Pasta Recipe the first time I made it. The sauce is silky, the broccoli is perfectly tender, and the hint of lemon makes it bright and refreshing. It’s the kind of meal I can whip up on a busy weeknight without feeling stressed.
I love how comforting it feels while still being packed with veggies. Every bite feels indulgent, yet wholesome—a true weeknight win. You can also enjoy similar stuffed mushroom recipes like White Cheddar Stuffed Mushrooms Recipe or Spinach Dip Stuffed Mushrooms Recipe as a side to complement this pasta.
Ingredients
Here’s everything you’ll need to make this creamy broccoli pasta. I’ve added little tips to help you get the best flavor and texture:
- 8 ounces uncooked pasta (penne works best to hold the sauce)
- 3 heaping cups fresh broccoli, cut into small florets (fresh gives the best crunch; avoid frozen)
- 2 tablespoons butter (unsalted gives better control over seasoning)
- 1/2 tablespoon all-purpose flour (to thicken the sauce perfectly)
- 1-2 cloves garlic, minced (use fresh for the best flavor)
- 1/4 cup chicken or vegetable broth (adds depth; choose vegetable broth for a vegetarian version)
- 2 teaspoons freshly squeezed lemon juice (fresh juice makes a noticeable difference)
- 1/4 teaspoon Italian seasoning (a pre-blended mix of herbs saves time)
- 1 cup heavy cream or whipping cream (for that silky, rich sauce)
- 1/3 cup freshly grated Parmesan cheese (grate yourself for maximum flavor)
- Salt and pepper to taste
Note: This recipe serves about 4 generous portions.
Variations
You can easily tweak this recipe to suit your preferences:
- Swap heavy cream for half-and-half or a plant-based cream for a lighter or dairy-free version.
- Use gluten-free pasta if needed.
- Add red pepper flakes or a pinch of cayenne for some heat.
- Try other pasta shapes like rigatoni or fusilli for a fun twist.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You Need
- Large pot – to cook pasta and broccoli together
- Skillet – for making the creamy sauce
- Whisk – to combine sauce ingredients smoothly
- Knife and cutting board – to chop broccoli and garlic
- Measuring cups and spoons – to ensure accurate portions
How to Make Creamy Broccoli Pasta
Boil Pasta and Broccoli
Bring a large pot of salted water to a boil and cook pasta al dente. About 2-3 minutes before the pasta is done, add the broccoli florets. This saves a pot and keeps the broccoli tender-crisp.
Prepare the Sauce
Melt butter in a skillet over medium-high heat, then whisk in flour and cook for 1-2 minutes. Add garlic, broth, lemon juice, and Italian seasoning. Let it bubble slightly for flavor development.
Finish the Creamy Sauce
Whisk in heavy cream and cook until slightly thickened. Stir in freshly grated Parmesan cheese and remove from heat to prevent over-thickening.
Combine Pasta and Sauce
Drain pasta and broccoli, then toss them in the skillet with the creamy sauce. Add a splash of pasta water if you want a looser sauce. Season with salt, pepper, and extra Parmesan before serving.
Additional Tips for Making this Recipe Better
- I like to taste the broccoli before draining to ensure it’s cooked just right.
- I often save a bit of pasta water—it helps adjust the sauce consistency perfectly.
- Grating the Parmesan right before adding gives a creamier texture and stronger flavor.
- Using fresh garlic makes a huge difference compared to pre-minced.
How to Serve Creamy Broccoli Pasta
This pasta is great on its own, but I like to serve it with a side of crusty bread or garlic bread. For a fresh touch, sprinkle chopped parsley on top. Adding extra Parmesan or a few red pepper flakes makes the presentation even more inviting.
Nutritional Information
Here’s a general idea of the nutrition per serving:
- Calories: ~450
- Protein: 15g
- Carbohydrates: 40g
- Fat: 25g
Make Ahead and Storage
Refrigerating: Store leftovers in an airtight container for 3-4 days. Reheat gently on the stove with a splash of broth or cream to revive the sauce.
Freezing: I don’t recommend freezing this pasta—the creamy sauce separates and changes texture when thawed.
Why You’ll Love This Recipe
This creamy broccoli pasta is a keeper for many reasons:
- Quick and easy – ready in just 30 minutes, perfect for weeknights.
- Comforting yet nutritious – you get a creamy indulgence with veggies.
- Customizable – swap pasta, cream, or add spices to fit your taste.
- Minimal cleanup – cook broccoli with pasta to save dishes.
- Crowd-pleaser – even picky eaters enjoy this flavorful, creamy dish.
Creamy Broccoli Pasta Recipe
Ingredients
Method
- Bring a large pot of salted water to a boil and cook pasta al dente. About 2-3 minutes before the pasta is done, add the broccoli florets. This saves a pot and keeps the broccoli tender-crisp.
- Melt butter in a skillet over medium-high heat, then whisk in flour and cook for 1-2 minutes. Add garlic, broth, lemon juice, and Italian seasoning. Let it bubble slightly for flavor development.
- Whisk in heavy cream and cook until slightly thickened. Stir in freshly grated Parmesan cheese and remove from heat to prevent over-thickening.
- Drain pasta and broccoli, then toss them in the skillet with the creamy sauce. Add a splash of pasta water if you want a looser sauce. Season with salt, pepper, and extra Parmesan before serving.
Notes
- I like to taste the broccoli before draining to ensure it’s cooked just right.
- I often save a bit of pasta water—it helps adjust the sauce consistency perfectly.
- Grating the Parmesan right before adding gives a creamier texture and stronger flavor.
- Using fresh garlic makes a huge difference compared to pre-minced.