Spaghetti Con Broccoli

Ingredients

• 454 g (1 pound)spaghetti
• 227 g (1/2 pound)broccoli florets, chopped into 2.5 cm pieces
• 57 g (1/4 cup)butter
• 227 g (1 8-ounce container)sliced mushrooms
• 2 clovesgarlic, minced
• 710 ml (3 cups)half-and-half cream
• 1 1/2 teaspoonssalt
• 3/4 teaspoonblack pepper
• 75 g (3/4 cup), dividedParmigiano-Reggiano or Parmesan cheese

Instructions

1. 1

   Cook pasta and broccoli

   Bring 4–6 quarts of water to the boil with 1 tablespoon of salt. Cook the spaghetti for 7 minutes, then add the broccoli and cook for a further 2–3 minutes, until the pasta is al dente and the broccoli is crisp-tender. Set aside 1 cup of pasta water, then drain the spaghetti and broccoli.

2. 2

   Make the cream sauce

   While the pasta cooks, melt the butter in a large, deep frying pan over medium heat. Add the mushrooms and sauté for 4 minutes, then stir in the garlic and cook for another 30 seconds. Add the cream, salt and pepper, and bring to a simmer. Simmer over medium heat for 4 minutes, stirring occasionally, until slightly thickened.

3. 3

   Combine and serve

   Add the drained pasta and broccoli to the pan with 1/4 cup of the reserved pasta water. Cook for 1 minute, stirring to coat the pasta in the sauce. Mix in 1/2 cup of the cheese, then take the pan off the heat. Serve at once with the remaining cheese on top. The sauce thickens as the pasta cools, so add a little more pasta water to loosen it if needed; add some when reheating leftovers.

What is spaghetti con broccoli?

Spaghetti con broccoli means spaghetti with broccoli, a simple pasta combination found in Italian home cooking and in Italian-American kitchens. This version turns it into a creamy main course with mushrooms, garlic and Parmesan.

The method works by cooking the broccoli briefly with the pasta, then finishing everything in the sauce. That brings the flavours together without making the broccoli overly soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 413 calories, 17g protein, 54g carbs, 19g fat.

Most of the carbohydrates come from the spaghetti, while the cream, butter and cheese contribute much of the fat. The pasta and cheese provide protein, with smaller amounts from the broccoli and mushrooms. Serve a portion with a leafy salad or extra vegetables for a more balanced plate.

Choosing the ingredients

Broccoli: Cut the florets into evenly sized pieces so they cook at roughly the same rate. The short cooking time is intended to leave them tender but still a little firm.

Cheese: Parmigiano-Reggiano gives the sauce a savoury finish, while Parmesan is a suitable alternative. Divide it as directed, using some to enrich the sauce and the rest to serve.

Getting the sauce right

Mushrooms: Give them 4 minutes in the butter over medium heat before adding the garlic. This lets them soften and release some moisture before the cream goes in.

Cream: Keep it at a gentle simmer for the stated 4 minutes, stirring now and then. A steady simmer helps it thicken slightly without needing a rapid boil.

Timing the pasta and broccoli

Pasta: Start checking after the listed 7 minutes, since the pasta will cook for another 2–3 minutes with the broccoli and then spend a minute in the sauce. Aim for al dente before draining.

Broccoli: Add it only after the spaghetti has had its initial cooking time. Drain both together as soon as the broccoli is crisp-tender.

Why reserve pasta water?

Starchy pasta water helps the sauce cling to the spaghetti and gives you a way to adjust its consistency. Start with the listed 1/4 cup when you combine everything.

The sauce will thicken as the dish cools, so keep the rest of the reserved water handy. Add it a little at a time if the pasta looks dry, especially when reheating.

Serving suggestions

Serve the pasta immediately while the sauce is loose and glossy, with the remaining cheese scattered over the top. A crisp green salad or simply dressed leaves make a fresh contrast to the creamy sauce.

If you want another side, offer bread for the sauce, bearing in mind that the pasta is already a substantial meal.

Recipe notes & tips

• Use a deep frying pan large enough to hold the pasta, broccoli and sauce together.
• Set a mug or jug aside for the pasta water before draining.
• Stir the cream occasionally as it simmers so it thickens evenly.
• Add the garlic after the mushrooms to avoid overcooking it.
• Grate the cheese finely so it mixes into the hot pasta more easily.
• Serve straight away for the loosest, creamiest sauce.

Variations

• Add chilli: Stir a pinch of chilli flakes into the butter with the garlic.
• Use another pasta shape: Choose a similar amount of a short pasta that catches the sauce.
• Add lemon: Finish with a little lemon zest for a brighter flavour.
• Include peas: Stir in peas with the broccoli so they cook briefly with the pasta.
• Try a different cheese: Use finely grated pecorino for a sharper, saltier finish.

Common mistakes to avoid

• Overcooking the broccoli: Add it only for the final 2–3 minutes of pasta cooking so it stays crisp-tender.
• Draining all the pasta water: Reserve 1 cup before draining to help loosen the sauce later.
• Boiling the cream hard: Keep it at a simmer over medium heat and stir occasionally.
• Adding cheese over high heat: Take the pan off the heat before stirring in the cheese to help keep the sauce smooth.
• Letting the pasta sit too long: Serve immediately, or loosen it with reserved pasta water as it thickens.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan, adding a splash of water to loosen the thickened sauce, or microwave in short bursts and stir between them.

Frequently asked questions