Creamy Broccoli Pasta

Make this creamy Broccoli Pasta in under 30 minutes, for a delicious weeknight dinner. Lightly seasoned, this pasta allows the veggies to shine for a pasta with a lighter and healthier feel.

Course Main Course

Cuisine North American

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 633kcal

Author Emmeline Kemperyd

Equipment

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

US Customary - Metric

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

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