Pasta con Broccoli

Ingredients

• 227 gcavatelli pasta shells
• 57 g, dividedbutter
• 70 gsliced mushrooms
• 2 clovesgarlic, minced
• 240 mlwhipping cream
• 240 mlhalf-and-half cream
• 60 mltomato sauce
• 90 gbroccoli, chopped
• 50 g, plus more to garnishfreshly grated Parmesan cheese
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Cook the pasta

   Cook the pasta in salted water for 4 minutes. Ladle out 240 ml of the starchy water and set it aside, then drain the pasta.

2. 2

   Sauté mushrooms

   Leave the pasta in a colander. Melt half the butter in the pot over medium heat, add the mushrooms and sauté for 2 minutes. Transfer them to a bowl and set aside.

3. 3

   Make the sauce

   Melt the remaining butter in the pot and cook the garlic for 30 seconds. Whisk in the whipping cream, half-and-half and tomato sauce, then add the pasta. Bring to a boil over medium heat and cook for 4–5 minutes, stirring occasionally; add the broccoli for the final 2–3 minutes.

4. 4

   Finish the pasta

   Once the pasta is al dente, take the pot off the heat and stir in the Parmesan. Add the reserved pasta water a little at a time until the sauce reaches your preferred consistency. Season with salt and pepper to taste.

5. 5

   Garnish and serve

   Serve the pasta topped with more Parmesan.

What is pasta con broccoli?

Pasta con broccoli means pasta with broccoli, a familiar Italian-American combination often served in a creamy sauce. This version adds mushrooms and tomato sauce alongside the broccoli.

Cavatelli’s small, ridged shape catches the sauce, while the broccoli cooks right in the pot during the final minutes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1270 calories, 32g protein, 89g carbs, 92g fat.

Most of the carbohydrates come from the pasta, while butter, whipping cream and half-and-half provide much of the fat. The dairy, Parmesan and pasta contribute protein; broccoli and mushrooms add some fibre and a little more protein. Pair a serving with a salad or extra non-starchy vegetables for a more balanced plate.

Why the ingredients work

Cream and half-and-half: Using both gives the sauce richness while keeping it fluid enough to coat the pasta. Tomato sauce adds colour and a gentle savoury note.

Broccoli and mushrooms: The broccoli brings a tender bite, and briefly sautéing the mushrooms gives them a head start before they join the creamy pasta.

Build the sauce in the pot

Mushrooms first: Cook them in half the butter, then set them aside so they do not overcook while the sauce simmers.

Garlic next: The remaining butter gives the garlic a short, gentle cook before the dairy goes in. Keep it moving and avoid letting it brown.

Watch the pasta closely

Four minutes in the pasta water is a brief first cook, so the pasta finishes in the sauce. The exact timing can vary with the shape and brand; use the stated al dente texture as your cue.

Add the broccoli for only the final 2–3 minutes of simmering. It should be tender but still hold its shape.

Use pasta water to adjust

Starchy pasta water helps loosen the sauce while keeping it cohesive. Stir it in gradually after adding the Parmesan, stopping when the sauce coats the pasta the way you like.

The sauce may thicken as it sits, so save the full measured cup until you know how much you need.

What to serve alongside

Serve it straight away, with extra Parmesan at the table. A simple green salad or lightly dressed vegetables can add a fresh contrast to the rich sauce.

If you want bread alongside, keep portions modest since the pasta is already filling.

Recipe notes & tips

• Measure out the reserved pasta water before draining so it is ready when you need to adjust the sauce.
• Grate the Parmesan freshly so it melts more smoothly into the hot pasta.
• Stir occasionally while the pasta simmers to help it cook evenly and prevent sticking.
• Add the reserved water in small splashes; you may not need the entire cup.
• Serve as soon as the sauce is finished, before it thickens as it cools.

Variations

• Extra vegetables: Add more chopped broccoli or mushrooms, keeping the broccoli’s short cooking time.
• More tomato: Stir in a little extra tomato sauce for a stronger tomato note.
• Garlic-forward: Add another clove of minced garlic, taking care not to brown it.
• Cheese finish: Offer additional Parmesan at the table for a sharper, saltier finish.
• Different pasta: Use another small pasta shape that holds sauce, and check its package timing.

Common mistakes to avoid

• Overcooking the broccoli: It can lose its bite; add it only for the final 2–3 minutes.
• Draining all the pasta water: The starchy water helps adjust the sauce; reserve 240 ml before draining.
• Adding pasta water all at once: The sauce can become too loose; add a little at a time.
• Browning the garlic: It can taste harsh; cook it for just 30 seconds before adding the liquids.
• Leaving the sauce unattended: Pasta can stick as it simmers; stir occasionally.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan or microwave, adding a splash of water or milk if the sauce has thickened.

Frequently asked questions