Creamy Broccoli Pasta
If you’ve never turned broccoli into pasta sauce before, you’re in for a treat. This Creamy Broccoli Pasta is proof that simple ingredients can make something seriously delicious. Tender broccoli, garlic, shallots, cream, and parmesan come together in a smooth, velvety sauce that coats every bite of pasta. It’s rich, cozy, and packed with flavour, making it an easy way to get more vegetables onto the dinner table without sacrificing comfort.
Equipment
- Blender or Food processor
Ingredients
- 2 medium heads broccoli florets separated and stems peeled and chopped
- 3 cloves garlic minced
- 1-2 shallots finely chopped
- 1 tbsp olive oil
- 1 cup heavy cream
- ½ cup parmesan cheese freshly grated
- 2-3 tsp basil paste or to taste
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon white pepper optional
- Salt and black pepper to taste
- 1 lb (450g) pasta of choice
- Fresh basil or parsley for garnish
- Chili flakes optional
- Additional parmesan cheese for serving
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, blanch the broccoli florets and stems in the boiling water for 2–3 minutes until bright green and tender. Remove with a slotted spoon and set aside.
- Heat the olive oil in a large pot over medium heat. Add the shallots and cook for 2–3 minutes until softened.
- Add the garlic and cook for 30 seconds, just until fragrant.
- Add the broccoli, heavy cream, basil paste, paprika, garlic powder, white pepper, salt, and black pepper. Simmer gently for about 5 minutes.
- Transfer the mixture to a blender or food processor and blend until completely smooth.
- Return the sauce to the pot over low heat. Stir in the parmesan cheese until melted and smooth.
- Add the cooked pasta and toss until evenly coated. Add reserved pasta water a little at a time until the sauce reaches your desired consistency.
- Taste and adjust seasoning if needed.
- Serve hot with extra parmesan, fresh herbs, and chili flakes (optional).
Notes
- Make It Lighter: Substitute half-and-half for some or all of the heavy cream for a lighter sauce.
- Extra Flavour: A squeeze of fresh lemon juice just before serving adds brightness and balances the richness.
- Add Protein: Grilled chicken, shrimp, salmon, or crispy pancetta pair beautifully with this pasta.
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: The sauce can be frozen for up to 2 months.
- For best results, freeze the sauce separately from the pasta.
- Reheating
- Stovetop: Reheat gently over low heat with a splash of cream, milk, or water until smooth and warmed through.
- Microwave: Heat in 30-second intervals, stirring between each interval until heated through. Add a splash of liquid if the sauce has thickened.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife