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Creamy Broccoli Pasta

Creamy Broccoli Pasta for Cozy Nights at Home

Indulge in Creamy Broccoli Pasta, a comforting dish ready in just 25 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Classic Comfort Food
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 10 ounces Penne pasta create the perfect al dente texture to hold onto the creamy sauce.
  • 2 cups Broccoli florets add nutritional value and a delightful crunch to your dish.
For the Sauce
  • 1 cup Vegetable broth enhances the flavor base and keeps it vegetarian-friendly.
  • 1 cup Heavy cream ensures a rich and velvety texture for your creamy broccoli pasta.
  • 1 cup Grated Parmesan cheese melts beautifully into the sauce, providing a savory depth of flavor.
  • 2 tablespoons Olive oil help sauté the garlic and enhance the overall taste.
  • 2 tablespoons Flour thicken the sauce for that wonderful, creamy consistency.
  • 1 teaspoon Minced garlic infuses the dish with an irresistible aroma and flavor.
  • 1 teaspoon Salt balances the flavors of the dish and brings everything together.
  • ½ teaspoon Black pepper adds a subtle warmth, enhancing the overall taste.
  • 1 teaspoon Crushed red pepper flakes (optional) for those who love a little heat.
For the Finish
  • 2 tablespoons Fresh lemon juice brightens the flavors and adds a touch of acidity.
  • 2 tablespoons Chopped fresh basil add freshness and a pop of color.
  • Extra Parmesan cheese for garnish sprinkle generously for that extra cheesy goodness.
  • Fresh basil for garnish a lovely touch that brightens up the presentation.

Equipment

  • large pot
  • large skillet
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rapid boil over high heat. Add the penne pasta, cooking according to package instructions until al dente, about 8-10 minutes. In the last 2 minutes, gently add the broccoli florets to the boiling water. Once cooked, drain everything and set aside in a large bowl.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 teaspoon of minced garlic, sautéing for about 30 seconds or until fragrant and golden.
  3. Sprinkle 2 tablespoons of flour over the garlic in the skillet, whisking continuously for about 1 minute to form a light roux.
  4. Slowly pour in 1 cup of vegetable broth and 1 cup of heavy cream, stirring constantly and bringing the mixture to a gentle simmer for about 4-5 minutes.
  5. Remove the skillet from heat and stir in 1 cup of grated Parmesan cheese until melted. Season with salt, black pepper, and crushed red pepper flakes if desired.
  6. Gently add the cooked penne pasta and broccoli to the cheese sauce in the skillet, tossing until well coated.
  7. Stir in 2 tablespoons of fresh lemon juice and 2 tablespoons of chopped fresh basil, folding until well combined.
  8. Transfer the creamy broccoli pasta to a serving dish. Garnish with extra Parmesan cheese and fresh basil. Serve immediately.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 80gProtein: 15gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 80mgCalcium: 300mgIron: 2mg

Notes

Perfect for busy weeknights and customizable based on dietary preferences or available ingredients.

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