Easy Broccoli Pasta

Ingredients

• 454 g (1 lb)pasta (penne, farfalle or your favourite shape)
• 1 large headbroccoli, cut into florets
• 30 ml (2 tbsp)olive oil
• 2 clovesgarlic, minced
• 227 g (8 oz)cream cheese, softened
• 50 g (½ cup)grated Parmesan cheese
• 60 ml (¼ cup), plus more if neededmilk or pasta water
• 15 g (¼ cup)fresh basil, chopped (optional)
• to tastered pepper flakes (optional)
• to tastesalt
• to tastepepper

Instructions

1. 1

   Boil the water

   Bring a large pot of salted water to the boil.

2. 2

   Prepare the broccoli

   While the water heats, wash the broccoli thoroughly and cut it into roughly equal, bite-sized florets.

3. 3

   Cook the garlic

   Warm the olive oil in a large frying pan over a medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant, taking care not to let it burn.

4. 4

   Brown the broccoli

   Add the broccoli florets and season with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until tender-crisp and lightly browned.

5. 5

   Set broccoli aside

   Take the broccoli out of the frying pan and set it aside.

6. 6

   Cook the pasta

   Add the pasta to the boiling water and cook according to the packet instructions until al dente. Before draining, reserve about 240 ml (1 cup) of pasta water.

7. 7

   Drain the pasta

   Drain the pasta and set it aside.

8. 8

   Add cream cheese

   Put the softened cream cheese into the same frying pan used for the broccoli.

9. 9

   Melt until smooth

   Cook over a low heat, stirring constantly, until the cream cheese has melted and is smooth.

10. 10

    Mix in Parmesan

    Stir in the Parmesan until it has melted and is evenly combined.

11. 11

    Loosen the sauce

    Add the milk or pasta water gradually, a little at a time, until the sauce reaches the consistency you want.

12. 12

    Season the sauce

    Season with salt and pepper to taste. Add red pepper flakes if using.

13. 13

    Combine everything

    Add the cooked pasta and broccoli to the pan and toss gently until evenly coated in the sauce.

14. 14

    Adjust the texture

    If the sauce is too thick, add a little more pasta water until it reaches the consistency you want.

15. 15

    Add fresh basil

    Stir through the chopped fresh basil, if using.

16. 16

    Serve straight away

    Serve immediately.

What is broccoli pasta?

Broccoli pasta pairs pasta with cooked broccoli, a combination found in several Italian regional traditions and often adapted into Italian-American home cooking. This version takes a creamy, cheesy route, using cream cheese and Parmesan to make a quick pan sauce.

The method keeps the broccoli and pasta separate until the sauce is ready, so both can be cooked to their own preferred texture. Garlic and fresh basil bring a fragrant finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 0g protein, 0g carbs, 0g fat.

The pasta supplies most of the carbohydrates, while olive oil, cream cheese and Parmesan contribute much of the fat; the cheese also provides some protein. Pair a serving with a generous salad or extra vegetables for a more varied plate.

Choose the pasta and broccoli

Pasta shape: Penne and farfalle both catch the sauce, but any shape you have will work. Follow its packet timing and check for al dente before draining.

Broccoli florets: Cut them to a similar size so they cook at roughly the same rate. Tender-crisp florets hold their shape when tossed with the pasta.

Build the creamy sauce

Cream cheese: Softened cream cheese melts more readily, so let it lose some of its chill before cooking. Keep the pan on a low heat and stir continuously for a smooth base.

Parmesan: Stir it in after the cream cheese has melted. Add the milk or pasta water gradually rather than all at once, stopping when the sauce coats the pasta comfortably.

Cook the broccoli with care

Garlic: About 30 seconds in warm oil is enough to release its aroma. Keep it moving and take the pan off the heat briefly if it starts to colour too quickly.

Texture: Stir the broccoli occasionally for 5–7 minutes, looking for a tender centre with a little firmness and some light browning. Remove it from the pan before making the sauce.

Save pasta water

Pasta water: Reserve about 240 ml (1 cup) before draining, as the recipe calls for it to loosen the sauce. Add it in small amounts so the sauce does not become thin.

Timing: Start cooking the pasta while the broccoli is set aside and the sauce comes together. The recipe gives a total time of 30 minutes, though pasta cooking time depends on the shape.

Serve and balance the plate

Finish: Toss gently so the broccoli stays intact and the pasta gets evenly coated. Add the basil at the end to keep its fresh flavour.

To serve: A crisp green salad or simply dressed vegetables make an easy accompaniment. Serve the pasta straight away, while the sauce is warm and smooth.

Recipe notes & tips

• Cut the broccoli into evenly sized florets so they cook at a similar pace.
• Soften the cream cheese ahead of time to help it melt smoothly.
• Keep the garlic moving in the pan so it becomes fragrant without burning.
• Reserve the pasta water before draining; it is easy to forget once the pasta is in the colander.
• Add liquid to the sauce gradually and stop when it coats the pasta.
• Taste the sauce before serving, as the Parmesan contributes saltiness.

Variations

• Add lemon: Stir in a little lemon zest at the end for a brighter flavour.
• Use another herb: Swap the basil for chopped parsley if that is what you have.
• Add chilli: Increase the red pepper flakes for more heat.
• Change the pasta: Use another short shape that catches the creamy sauce.
• Add extra greens: Stir in a handful of spinach with the hot pasta and sauce.

Common mistakes to avoid

• Uneven florets: Cut the broccoli to similar sizes so smaller pieces do not soften before larger ones.
• Burnt garlic: Cook it briefly over medium heat and keep it moving.
• Lumpy sauce: Soften the cream cheese first and stir it constantly over low heat.
• Thin sauce: Add milk or pasta water a little at a time rather than pouring it all in.
• Forgotten pasta water: Reserve about 240 ml before draining the pasta.
• Overcooked broccoli: Take it off the heat when it is tender-crisp, then set it aside.

How to store

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

Frequently asked questions