Make this light yet creamy Broccoli Pasta in under 30 minutes, for a delicious weeknight dinner. Lightly seasoned, this pasta allows the veggies to shine for a vegetarian pasta with a lighter and healthier feel.
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I love a good flavor packed pasta sauce, but sometimes I'm craving something simpler. Something greener, lighter, where the veggies get to shine.
This creamy broccoli pasta is all that: a lightly seasoned creamy sauce, loaded with delicate broccoli and mushroom flavors.
Why you will love this recipe
- It's quick and all done in under 30 minutes
- It's such an easy recipe with just a few simple steps
- It's subtly seasoned so the veggie flavor shines through
- Loaded with veggies for a healthier feel
- Great as a meal, as a side or with your favorite protein added in
What you need to make Broccoli Pasta
Ingredient notes & substitutions
- Gemelli pasta: any pasta works, but the best substitutes are penne, fusilli or farfalle
- Butter can be swapped for olive oil
- Broccoli: use both the broccoli florets and the stem
- Dry white wine can be swapped for dry sparkling white wine
- Heavy cream can be switched for half and half or cooking cream
- Shallots can be swapped for yellow or red onion
- Ground black pepper: It's worth it to use fresh ground for this recipe
- Cherry tomatoes: the smaller the better - shown here are pretty large ones, try to find a smaller version
How to make Broccoli Pasta
- Melt half the butter in a skillet over medium-high heat
- Add shallots & garlic cloves and cook for 1 minute, until fragrant
- Add broccoli
- Sauté 5 minutes until warm & a bit softened, then add the rest of the butter
- Add mushrooms and sauté 2 minutes
- Add wine
- Cook for a minute, then remove garlic cloves
- Add cream & cherry tomatoes
- Mix and simmer for a minute
- Add cooked pasta and pasta water, then mix well and simmer 2 minutes
- Taste test and season with salt & pepper
- Mix well and serve!
Tips & tricks
- Cut the broccoli in bite-size pieces for the best eating experience
- Don't overcook the broccoli - you want it to still have a bit of a crisp
- Salt the pasta water heavily to add loads of flavor
- Don't overcook the pasta - it should be very al dente when you drain it, as it will finish cooking in the sauce
- Reserve some of the pasta water - it's the key to getting the cream sauce to really stick to the pasta
- Cook off the wine to avoid a sharp alcohol taste to the sauce
- For a spicy kick add red pepper flakes
- For extra protein add chicken or halloumi cheese
- Reheat leftovers in the microwave in 1 minute increments, or in a pot stove-top over low heat until warmed through
Recipe FAQ
Can broccoli and broccolini be used interchangeably in pasta?
Generally you can substitute broccoli for broccolini, but broccolini is much more delicate and so cooks quicker.
If you want to use broccolini for this recipe, cook it for just 1 minute instead of 5 before adding the mushrooms. You might also need less butter.
How to store pasta with broccoli?
Store leftover broccoli pasta in the fridge in an airtight container for up to 4 days. To keep leftovers for longer, freeze them in an air tight container for up to 3 months.
Can I freeze this?
Yes, this broccoli pasta freezes pretty well, but after freezing and reheating the pasta will be more cooked and the broccoli will have lost its crisp.
More quick & easy weeknight dinners
Looking for more 30-minute weeknight dinners like this broccoli pasta recipe?
- Gnocchi with Bacon & Mushrooms
- Mexican Stuffed Bell Peppers without Rice
- Vegan Ramen with Miso Mushrooms
- Pink Pasta Sauce with Bacon
- Salmon Crème Fraîche Pasta
- Baked Seafood Pasta
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Recipe
Creamy Broccoli Pasta
Print RateServings: 5
Calories: 633kcal
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 3 cups gemelli, penne or fusilli pasta cooked 1 minute less than package instruction
- 6 tablespoon butter divided
- 2 shallots chopped small
- 2 garlic cloves peeled and slightly crushed, but in one piece
- 2 heads broccoli florets cut in bite-size pieces, stem peeled and chopped
- 12 white button mushrooms roughly chopped
- ½ cup dry white wine
- 1.5 cup heavy cream
- 2 cups cherry tomatoes
- 1 cup pasta cooking water
- ½ teaspoon ground black pepper or according to taste
- ½ teaspoon salt or according to taste
Instructions
- Melt half the butter in a skillet over medium-high heat.6 tablespoon butter
- Add shallots and garlic and cook for 1 minute, until fragrant. The shallots and garlic should not color.2 shallots, 2 garlic cloves
- Add broccoli and cook for 5 minutes, until broccoli is warm and has softened slightly.2 heads broccoli
- Add the rest of the butter, and when it's melted add the mushrooms. Cook for 2 minutes until the butter has been fully or mostly absorbed.12 white button mushrooms
- Add white wine and cook for 1 minute, then remove the garlic cloves.½ cup dry white wine
- Add cream and cherry tomatoes. Mix, and simmer for 1 minute.1.5 cup heavy cream, 2 cups cherry tomatoes
- Add cooked pasta and pasta water. Mix well and simmer for 2 minutes, then taste test and season with salt and pepper.3 cups gemelli, penne or fusilli pasta, 1 cup pasta cooking water, ½ teaspoon ground black pepper, ½ teaspoon salt
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Video
Notes
Ingredient notes & substitutions
- Gemelli pasta: any pasta works, but the best substitutes are penne or fusilli
- Broccoli: we will use both the broccoli florets and the stem
- Dry white wine can be swapped for dry sparkling white wine
- Heavy cream can be switched for half and half or cooking cream
- Shallots can be swapped for yellow or red onion
- Ground black pepper: It's worth it to use fresh ground for this recipe
- Cherry tomatoes: the smaller the better - shown here are pretty large ones, try to find a smaller version
Tips & tricks
- Cut the broccoli in bite-size pieces for the best eating experience
- Don't overcook the broccoli - you want it to still have a bit of a crisp
- Salt the pasta water heavily to add loads of flavor
- Don't overcook the pasta - it should not be entirely done when you drain it, as it will finish cooking in the sauce
- Reserve some of the pasta water - it's the key to the creamiest sauce that sticks to the pasta
- Cook off the wine to avoid a sharp alcohol taste to the sauce
- Add chicken or halloumi cheese for some extra protein
- Store leftovers in an air tight container in the fridge for up to 4 days
- Freeze leftovers to keep them for up to 3 months
- Reheat leftovers in the microwave in 1 minute increments, or in a pot stove-top over low heat until warmed through
Nutrition
Calories: 633kcal | Carbohydrates: 52g | Protein: 16g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 476mg | Potassium: 1247mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3278IU | Vitamin C: 233mg | Calcium: 191mg | Iron: 3mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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