Creamy Broccoli Pasta Recipe

Creamy Broccoli Pasta Recipe dish with vibrant broccoli and a rich, velvety sauce that comes together in just 30 minutes. It’s perfect for a quick weeknight meal or a cozy dinner.

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Course: Main Course

Cuisine: Comfort Food, Italian

Keyword: Creamy broccoli pasta recipe with cream cheese, Simple creamy broccoli pasta recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 530kcal

Cost: $8

Equipment

1 Large pot Used to cook the pasta and blanch the broccoli. A 6-8 quart pot works best.
1 Colander For draining the pasta and broccoli, without rinsing to keep the starch.
1 Large skillet or saucepan Used for making the creamy sauce. A 10-12 inch skillet works well to give space for mixing the sauce.
1 Wooden spoon or spatula For stirring the sauce and pasta without scratching the pan.
1 Box grater For grating the Parmesan and cheddar cheese for a smooth melt.
1 Sharp knife For chopping broccoli into small florets and preparing garlic.

Ingredients

For the Pasta and Broccoli

1 lb Pasta Choose a shape with ridges to hold the sauce better.
1 large head Broccoli florets Cut into small florets for even cooking.
1 tablespoon Olive oil For sautéing garlic.
3 cloves Garlic Adds essential flavor to the sauce.
1 teaspoon Red pepper flakes Optional for a slight heat.

For the Creamy Sauce

3 tablespoon Butter For a rich, creamy base.
2 tablespoon Flour To thicken the sauce.
1 cup Milk For the base of the creamy sauce.
½ cup Heavy cream Adds richness to the sauce.
½ cup Parmesan cheese Adds depth to the sauce.
¼ cup Cheddar cheese Adds color and a sharper flavor.
To taste Salt & pepper For seasoning.

For Garnish

To taste Parmesan cheese For serving.
To taste Fresh herbs Fresh chopped parsley or basil for garnish.
To taste Lemon zest Optional, for a bright finish.

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Add broccoli in the last few minutes of cooking. Reserve 1 cup of pasta water before draining.
Sauté garlic and red pepper flakes in olive oil, then add butter and flour to make a roux. Gradually stir in milk and cream, and bring to a simmer. Add cheeses and season with salt and pepper.
Add pasta and broccoli to the creamy sauce, toss to coat. If the sauce is too thick, add some reserved pasta water to adjust the consistency.
Transfer pasta to serving dishes, garnish with extra Parmesan, fresh herbs, and optional lemon zest. Serve immediately.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition